Sweet Paul Magazine - Fall 2015

FA L L 201 5

©2015 ILLUME. All Rights Reserved.

shop home fragrance + bath and body at

ILLUMECANDLES.COM

Contents FALL 2015

2

What’s up Sweet Paul?

8

Fall is the season to ...

10

Recipe Monday

12

Crafty Friday

14

Lova's world

17

Keep your eye on

22

My happy dish

25

Books

26

Gorg-wanna handmade

29

Have Brooklyn, will travel

32

Gorg-wanna design

35

Will's picks

40

Measure twice, cut once

42

From Mormor's kitchen

46

Gorg-wanna kids

48

Woof

50

Love at first sip

52

One for the season

Photography by Kathryn Gamble

features 56

Let's party

68

Season of the crown

78

Autumn caramel

86

Upcycled

96

Flower girls

104

Nectarines: the golden fruit

114

Comfy cooking

122

Into the forest

132

When Paul met Julia

142

Stockholm

150

Pantry confessions

151

Next time!

SWEETPAULMAG.COM | 1

❘ What’s up Sweet Paul?

Dear readers, fall is upon us.

Fall is a season where we all move inside, light candles, and… well I know what I’m going to do. I’m going to get crafty.

As you might know by now, my favorite craft projects are the ones where you can turn something inexpensive into something that looks really cool. In preparation for the fall issue, I hit up flea markets all summer for finds to get crafty with. I spent a great deal of time in the Catskills where the garage sales are epic.

Nothing makes me happier than a good flea market or a garage sale find. I was especially on the hunt for paint-bynumber paintings and old embroideries. I love digging through boxes for treasures, you never know what you’ll find— a Picasso? The holy grail?

Who knows!

The result of all my treasure hunting can be found in this issue.

So get your crafting on, heat up the glue gun, sharpen those scissors, and get cracking.

And have the best fall ever!

Photography by Paul Lowe

2 | SWEETPAULMAG.COM FALL 15

Signed, limited edition art from our global marketplace of independent artists. Start your collection at minted.com a M a r ke Tpl aCe O f i n D e pe n D e n T a r Ti s T s

The perfect time to start a COlleCTiOn.

limited edition art shown: T h e M e a D Ow s by Melanie Severin (Lloydminster, Canada) 30"x40" framed, $325

free shipping on art 18" x 24" and larger co d e: S We e T PAU L F S exPireS 11/30/2015

MinTeD.COM

SWEETPAULMAG.COM | 3

Paul Lowe Founder & editor in chief paul@sweetpaulmag.com

Susanna BlĂĽvarg Editor-at-large susanna@sweetpaulmag.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com

Lova BlĂĽvarg Editor-at-large lova@sweetpaulmag.com

Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com

Laura Kathleen Maize Copy editor laura@sweetpaulmag.com Andrew Fox Web editor webeditor@sweetpaulmag.com

Contributors

Advertising Inquiries advertising@sweetpaulmag.com

Aina C. Hole Aimee Swartz

General Inquiries info@sweetpaulmag.com

Alexandra Grablewski china squirrel Craig Muraszewski Dana Gallagher Dietlind Wolf Escape Brooklyn Frances Boswell Goor Studio Julia Turshen Kathryn Gamble Kim Moreau Kristin Gladney

Will Taylor Market editor will@sweetpaulmag.com

Marianne Pfeffer Gjengedal Michaela Hayes, Crock & Jar Shaila Wunderlich

HOME . BABY . STATIONERY 4 | SWEETPAULMAG.COM FALL 15

|

CLEMENTINESTORE.COM

|

Follow us on Instagram instagram.com/sweetpaulmagazine instagram.com/jolinerivera instagram.com/brightbazaar

10% OFF WITH CODE SP10

VIVELE DE CO O C

READERS!

S

N

OT

EE

SWEET PAUL

T PA U L *

OFF FOR

The new series offers beautiful and meditative designs for you to unplug completely and be creatively engaged anytime, anywhere. Even here!

W

M * AT A B R A

20%

R LO

US E

Add more color to your life!

E R I E .C O M

/S

SWEETPAULMAG.COM | 5

Sweet Paul Eat & Make Charming Recipes + Kitchen Crafts You Will Love

Available at Amazon, Barnes & Noble, and IndieBound

SPR I NG 2014

FA L L 2014

S U M M E R 2014

W I N T E R 2014

Download all back issues as PDF files! gumroad.com/sweetpaul 6 | SWEETPAULMAG.COM FALL 15

© 2015 GLORIA FERRER CAVES & VINEYARDS, SONOMA, CA

Be glorious

A T G L O R I A F E R R E R . C O MSWEETPAULMAG.COM | 7

❘ Fall is the season to ...

Set of 4 striped dinner bowls, $365

Tableware from $10, hm.com

IMAGE: H&M

Big Peacock platter, $285

Decorate with enveloping shades of green, tactile linens, simple glassware, and graphic textiles Drink a Vanilla & Pear Cocktail

1½ cups pear juice 6 oz vodka ²⁄3 vanilla bean, seeds scraped vanilla sugar, for rim 2 cups ice

Bake a cake with pumpkin and chocolate

Spotted planters, $300

Cook with butternut squash, parsnips, and savoy cabbage

1. Mix the vodka and pear juice in a shaker 2. Open the vanilla bean and scrape the seeds out and into the liquid.

3. Before pouring, you can dip the tumbler rims into vanilla sugar, if desired.

Shop beautiful, individual, and limited edition handmade ceramics from Paula Greif Ceramics

4. Place 1 cup of ice into the mix and shake well, then pour into tumblers with additional ice.

online at paulagreifceramics.bigcartel.com or at the new store in Hudson, NY (419½ Warren Street, Hudson, NY 12534).

8 | SWEETPAULMAG.COM FALL 15

Our top three Etsy stationery buys for fall

Letter Holder wood mail organizer Clear up the clutter on your desk or the entryway side table with this charming letter holder. Made from a single piece of solid oak, the organizer has eight sorter compartments that are great for holding letters, postcards, bills, or individual notes. There’s also a magnet on the front to hold paperclips, stamps, business cards, and other small office supplies. Plus, it has been finished with a long lasting environmentallyfriendly oil that keeps the natural look and feel of the wood. We’re sold! etsy.com/shop/lessandmore, $63

I Love Stripes mini flat cards & minilopes With the party season on the horizon, now is the perfect time to bolster your stationery arsenal with simple and stylish notecards.

These striped cards and accompanying envelopes are ideal for having on hand so you can quickly send thank you notes after fall dinners and seasonal parties. etsy.com/shop/stationeryboutique, $15

Brush Type business card stamp Perhaps it was the inspired Friend’s reference, but we couldn’t help but feel charmed by this type stamp. Handmade with a brush-style lettering, you can order one with your own name to create stylish, bespoke business cards on a budget.

Simply stamp and go—we love it! etsy.com/shop/stationeryboutique, $50

1.

Look what Sweet Paul spotted!

2.

1. The Heirloomist This creative team photograph your most treasured possession or heirloom to create a beautifully framed piece of entirely unique statement artwork. theheirloomist.com

3.

4.

No more going out into the cold every time the fire needs laying, instead just grab and lay from this stylish leather-clad vessel

2. Zebra migration blue throw pillow cover Inject some color into your fall with these eye-catching zebra pillows.

We’ll take two, please! $83, chloeandolive.com 3. Herringbone wool throw Cozy up in style and softness thanks to Plum & Ashby’s new herringbone wool throw. $122, plumandashby.co.uk 4. Kindling bucket $123, decoratorsnotebook.co.uk

SWEETPAULMAG.COM | 9

❘ Recipe Monday

Food+styling+photography by Paul Lowe

10 | SWEETPAULMAG.COM FALL 15

I love roasting chicken legs—this is really my go-to chicken dish at the moment. The lime gives it a zing, the chili a kick, and the almonds give it a great crunch. Make a lot of it and use the rest for a chicken salad the next day!

Roasted Chicken with Lime, Almonds, & Chili Serves 4

12 chicken legs (I always use organic, you can really taste the difference) salt and pepper, to taste red chili flakes, to taste 2 garlic heads, tops cut off 2 limes, just the juice ½ cup chicken stock 1 ⁄3 cup almonds, blanched 2 tablespoons olive oil fresh cilantro, for serving 1. Preheat the oven to 370°F. 2. Rub the chicken legs with salt, pepper, and chili flakes.

3. Place in an ovenproof dish and add garlic, lime juice, chicken stock, and almonds.

Top with the oil.

4. Place in the oven and roast for about 25 minutes or until done.

Serve with fresh cilantro on top.

SWEETPAULMAG.COM | 11

❘ Crafty Friday

Crafts+photography by Paul Lowe

12 | SWEETPAULMAG.COM FALL 15

Paper Clay Spice Bowls These bowls will turn your table from drab to fab!

Use this bowl for dry spices only.

You will need: paper clay rolling pin round cookie cutters (you can also use a glass) fabric dye 1. Roll out the clay to about 1/6� thick.

2. Use cookie cutters or a glass to cut out round forms.

3. Drape the discs over bowls to create a rounded shape.

4. Let them dry. This will take about 12 hours.

5. Mix dye and water and dip dye your bowls.

SWEETPAULMAG.COM | 13

❘ Lova's world I love reading. My bookcase is one of my favorite possessions, but sometimes it starts getting crowded and—let’s be real—some books are simply better than others. Instead of throwing old books away, you can turn them into decorations! These folded books need no glue or scissors and are really easy to make!

Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg

14 | SWEETPAULMAG.COM FALL 15

Folded Books For this you will only need (bad!) books, some ink, and a brush— that’s it!

1. Rip off the cover of the book. This sounds brutal, but it’s the most effective way.

2. Start folding the pages. There are many different ways to do this.

For a cone shape you first fold the upper corner of the page towards the spine. Then you fold the page the same direction once again, bringing the previous fold to the spine. For a diamond shape you first fold the page in half, then you fold down the top corner and then up the bottom corner of each page.

3. When you have found a shape that you like, keep going. Make sure that your folds reach the spine each time.

This will get harder and harder the longer you fold. If you still have some left over pages when the shape feels finished, you can rip these out.

4. Paint the edges of the folds with ink, or dip the books in a mixture of ink and water, then add more ink with a brush to create an ombré effect.

Let paint dry.

SWEETPAULMAG.COM | 15

THE LONG-AWAITED NEW COOKBOOK FROM HEIDI SWANSON

“Near & Far is a delicious paean to the culinary glories of world travel, and the grounding comfort found in returning to one’s own home kitchen. Heidi Swanson has married her keen traveler’s eye to her devoted home cook’s soul, and created a quietly sumptuous masterpiece rooted in place that stands alongside the work of Pico Iyer and Yotam Ottolenghi for sheer, mouthwatering breadth.

This book will never leave my kitchen.”

—ELISSA ALTMAN, author of Poor Man’s Feast

Ten Speed preSS

16 | SWEETPAULMAG.COM FALL 15

❘ Keep your eye on

Dream weavers

How one couple transformed a homegrown hobby into a full-time business Janelle Pietrzak and Robert Dougherty first worked together when she was his weekend apprentice at a vintage motorcycle repair shop in Philadelphia. Almost immediately, they began planning their own projects—and a sweet romance—outside of the garage. Janelle is a 10-year veteran of the fashion industry and a full-time textile artist. Robert is a master carpenter and certified welder. Together, they built All Roads, a creative workshop and textile studio in Los Angeles that combines wood, metal, and fiber to create one-of-a-kind objects, installations, and furniture. We covet each and every piece, but we especially love Janelle’s gorgeous tapestries that are hung on iron arrows welded by Robert. We visited All Roads, where we had a lovely chat with Janelle:

Text by Aimee Swartz | Photography by Goor Studio

SWEETPAULMAG.COM | 17

Tell us a bit about how you got your start.

JF: I worked in the fashion industry for 10 years. I had various jobs, working in design or sourcing fabrics for apparel. I took up a weaving as a hobby and quickly became obsessed. After about nine months of weaving in my off time, I had secured some really big jobs and a nice wholesale order that made it possible for me to transition to a full-time artist.

I didn’t have much savings, and I was completely terrified to leave my salaried job. But, I knew that if I didn’t take the chance, I would regret it.

Did you have any formal arts education?

JF: I studied fashion design in college, but I always took a fine arts class, like painting or photography. However, recently I remembered that I always found a way to utilize hand-work in what I was doing.

I hand-stitched layers of colored thread

18 | SWEETPAULMAG.COM FALL 15

onto my paintings. Toward the end of my fashion schooling, I started hand-sewing everything and knitting things. After using sewing machines for four years, I missed the slow pace and the connection to the fiber of hand-work. I took a general textile course, and we studied weaving for six weeks—I learned the basics. Also, my experience sourcing fabrics taught me technical construction of fabric. Working in design for a decade helped me learn about color palettes and materials.

What’s your working relationship like with Robert?

JF: We are workaholics who like to make everything we need. So working together to make things was just organic. When we need something, our first thought is, “How can we make it?” The type of project dictates who leads, but there is a lot of back and forth brainstorming during the process. We each bring very different skills and aesthetics to the table.

What is your creative process?

JF: Getting out of the studio is important.

Travel helps clear the mind and see things in a new way. I am a California transplant, so there are tons of places to explore. We like to go to the desert or the mountains.

Those places are beautiful, and the change of scenery is calming, which then turns into inspiration for future ideas that may or may not turn into reality.

Are there any recent pieces you’ve made that are particularly special to you or any that were super challenging?

JF: Each piece or project is very special, as it represents a growth in my work. I love every piece. I welcome collaborations, because those situations push my work in new ways. Often times, those projects can be really challenging, because a designer may see my work from a different angle. Also, adapting my textile work to functional garments or accessories can

This gorgeous weave was made escpecially for Sweet Paul by Janelle.

Go to sweetpaulmag.com for the how-to!

be challenging because of logistics; how do we create something that is stable and wearable, or has seam allowance, or can be sewn onto a garment? Those concerns are really challenging, but I know we will figure it out and I actually get excited about how much each project helps my work grow.

What’s your typical work-day like?

JF: I wake up around 6:30 or 7:00. I have coffee and breakfast, answer emails, and do “business” work. My assistant usually comes in around 10:00. We catch up on things and work on current projects. Often times I am working on new developments or ideas, and she supports with production work. I make lunch every day. Afternoons may be for running errands or sometimes friends drop by. We wrap up the day around 5:00. I am on a swim team, so I try to make it to practice on weekdays at 6:00.

Can you give us a peek inside your studio?

JF: My studio is in the sunroom off of my house, so my work commute is short! I love working in the mornings the best.

One, because my mind is the freshest, and two because the lighting is gray and the sun isn’t so hot yet. I make playlists on Spotify, so there is always music going.

I like old soul and weird cover songs.

Sometimes when things get a little drab, I get things energized by putting on some Beyoncé or Lady Gaga.

If you could be a fly on the wall in anyone’s studio, whose would it be?

JF: My friend, textile artist and sculpture Tanya Aguiniga. Her work is so diverse and smart, and spans across product design, apparel, art, and community outreach. Not only has she found success in her art-making, but she is also an intelligent businesswoman.

How do you feel when you’re at work on a new piece?

JF: I feel both excited and overwhelmed.

Some projects are really lengthy. Also, all of my textile work is very labor-intensive and slow paced. The scope of a piece can be overwhelming, but the excitement of a finished piece keeps me going.

Are there any of your contemporaries whose work you really admire (in the same field or otherwise)?

JF: The work of Brooklyn-based design duo Nightwood is insanely inspiring.

Between the two of them, they can create almost anything—from woodworking, interior remodels, weavings, upholstery, paintings, and clothing. Their aesthetic is beautiful, serene, yet colorful. I visited their studio during my last visit to New York and was amped for days.

Visit allroadsdesign.com to learn more.

SWEETPAULMAG.COM | 19

Sweet Paul Magazine

ANNUAL WEDDING ISSUE

2014/2015

the Wedding issue sweetpaul.bigcartel.com

FA L L 2014

20 | SWEETPAULMAG.COM FALL 15

Subscribe to Sweet Paul Magazine today!

sweetpaul.bigcartel.com

SWEETPAULMAG.COM | 21

❘ My happy dish

Food+recipe by Andrew Fox | Photography by Paul Lowe

22 | SWEETPAULMAG.COM FALL 15

“These muffins make me happy because they give me an excuse to make an extra pot of coffee on the weekends, knowing I can put the leftover coffee to good use. Also, they are whole-grain and relatively nutritious, with 4 grams of protein, 3 grams of fiber, and under 250 calories a serving!”

Coffee Coffee Cake Muffins Crumb Topping

½ cup whole wheat flour ¼ cup brown sugar ½ teaspoon cinnamon pinch of nutmeg pinch of salt 3 tablespoons melted butter, room temperature ½ teaspoon vanilla extract Muffins

1½ cups whole wheat flour 1½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 tablespoon instant espresso powder 1 teaspoon cinnamon ¼ teaspoon cardamom 1 egg 1 egg yolk ½ cup brown sugar 5 tablespoons melted butter, room temperature 1 cup coffee 1½ teaspoons vanilla extract

1. To make crumb topping, mix together all ingredients and chill until ready to use.

2. Preheat the oven to 375°F.

“My Happy Dish” recipe winner Sweet Paul’s web editor.

Andrew Fox

3. Line cupcake tin with 10 papers.

4. Sift together whole wheat flour, baking powder, baking soda, espresso powder, cinnamon, and cardamom. Set aside.

5. Beat egg together with brown sugar and salt. Slowly whisk in butter and vanilla extract.

6. Add coffee and dry ingredients, alternating in 3 additions, ending with dry.

With the third addition, also add 1⁄3 the crumb topping to the batter.

7. Divide into cupcake papers.

8. Top with remaining crumb topping.

9. Fill remaining 2 empty cupcake slots halfway with water. Filling the empty cupcake slots with water helps ensure even baking.

10. Immediately place in oven and bake 18–20 minutes, until golden and baked through.

Want to be a “My Happy Dish” Winner?

Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest.

If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com

SWEETPAULMAG.COM | 23

24 | SWEETPAULMAG.COM FALL 15

â?˜ Books The Complete Book of Chalk Lettering Valerie McKeehan In over 60 lessons, learn the ABCs of lettering (literally) and basic styles: serif, sans serif, and script.

Workman, $20

Tile Makes the Room: Good Design from Heath Ceramics Robin Petravic & Catherine Bailey From Heath Ceramics, the beloved California designer, maker, and seller of home goods, comes a captivating and unprecedented look at tile.

Ten Speed, $40

Knitting Without Needles Anne Weil Even if you’ve never picked up knitting needles, you can easily master the techniques to make these fun and creative knits.

Random House, $20

Le French Oven Hillary Davis Authentic, tantalizing French recipes that can be created in a cocotte!

Gibbs Smith, $40

Home Baked Yvette van Boven My friend Yvette's beautiful collection of her favorite baking recipes.

STC, $40

I Love Paper Fideli Sundqvist Fall in love with the whimsical world of paper crafting and explore the never-ending possibilities of handmade paper art!

Quarto, $25

SWEETPAULMAG.COM | 25

â?˜ Gorg-wanna handmade

IMAGE: OHNORachio

I Love You to the Moon and Back ceramic plate, $31, etsy.com/shop/OHNORachio

26 | SWEETPAULMAG.COM FALL 15

1.

2.

1. Full moon poster Fybur, $12, etsy.com/shop/Fybur 2. Silver & gold lunar crescent ring Ivy Nixon Jewellery, $96, etsy.com/shop/IvyNixonJewellery 3. Galaxy small bowl Noe Marin, $26, etsy.com/shop/noemarin

3.

4. Solar system kitchen tea towel A Little Lark, $15, etsy.com/shop/alittlelark 5. Solar & lunar eclipse scarf Cyberoptix, $44, etsy.com/shop/Cyberoptix

5.

6. Galaxy Tarantula Nebula shower curtain Things That Sing, $85, etsy.com/shop/ThingsThatSing 7. Temporary moon phases tattoo Siideways, $7, etsy.com/shop/Siideways

PAUL'S FAVORITE 4.

7.

6.

SWEETPAULMAG.COM | 27

A DV E R T I S I N G F E AT U R E

RIT DYE FOR HALLOWEEN WIGS Want to be Elsa, Jem, or just really cool this halloween?

Did you know you can use Rit's new synthetic dyes to dye wigs?

Its so easy and the result is bright and cool.

All you need is white heat resistant wigs, super easy to find online.

You will need:

white heat-resistant wig Rit synthetic dye large pot water 1. Fill the pot 1â „3 up with water and dye. The more dye you put in the darker the color.

2. Heat to a boil and then lower the heat so it's just simmering.

3. Dip your wig in for a few seconds, check the color and if you want it darker, dip it in again.

4. Stripes can be created by dipping just parts of the wig in the dye bath.

5. Hang to dry.

Be Brilliant with Color

Have Brooklyn, will travel

Barn at Barkaboom Lodge, Bovina, NY

Erin Lindsey and Denny Brownell want to showcase the Brooklyn-like wonders of the world outside of Brooklyn, with a travel site that offers something for everyone Text by Kim Moreau | Photography by Escape Brooklyn Catskill Brewery, Livingston Manor, NY

Erin Lindsey and Denny Brownell

Stickett Inn, Barryville, NY

Green Shepherd Farm, Bovina, NY

Fleischmanns, NY

The Arnold House, Livingston Manor, NY

SWEETPAULMAG.COM | 29

Ashokan, Olivebridge, NY

Bear Hill Farm, Delhi, NY

Phoenicia Flea

Erin boating on the Shandlee Lake, just outside Livingston Manor

30 | SWEETPAULMAG.COM FALL 15

Erin Lindsey and Denny Brownell spent July 4th camping on a sheep farm in Bovina, watching a spectacular fireworks show and attending a locals-mostly potluck before shipping off to spend some time at a sprawling barn in Tivoli.

They think you should too.

Erin and Denny run Escape Brooklyn, a travel blog that makes having a charmed weekend effortless, with hit-the-road-running instructions and endorsements on where to stay, what to eat, and precisely what to do.

After years spent not exploring much outside their native borough, the couple spent their second anniversary in the Hudson Valley— resulting in Instagram infamy and a different kind of cottage industry.

“A couple of weeks later we went to Ithaca

“We want to show the whole perspective from super low brow, like camping on a sheep farm where there’s not a toilet in sight,” Erin said.

“We’ve stayed at houses and properties that are $500 a night. People have the best experiences when they have something unique to talk about.”

For Denny, the best tip is to go into your weekend away prepared.

“Before you head out somewhere, figure out what you want to do. What’s important?” Denny asks. “Is it sitting by a campfire or fireplace the whole time you are there and not going out, or is it going out and doing outdoor activities?”

Erin prefers keeping it loose—planning your Friday night and Saturday morning, then reserving Saturday evening for whatever’s discovered talking to locals along the way. Their

in the Finger Lakes and between our two Instagrams combined, we were spamming a lot of outdoorsy pics,” Erin said. “Someone said ‘You should start a travel blog’. We had been at Ithaca Brewery earlier that day, and were about ten beers in and we said ‘Yeah we should totally start a travel blog.’ The next day we started taking photos of everything that we did and documenting the trip and that’s how it started.”

“We didn’t sit down and have a business plan, or say we want to be like this website or we want to do what these people are doing,” Denny said.

“We were doing things that we wanted to do and we found a mutual interest and love for what upstate had to offer.”

Erin and Denny spend time talking to locals and charting a course, returning with pre-vetted recs.

“I think a lot of people don’t know where to start and then end up Googling ‘cool hotel upstate New York’—and that’s when I want Escape Brooklyn to pop up and they have all these options, rather than getting sent to some hokey, weird, grandma hotel,” Erin says.

Though some might ask what’s the point of traveling to a Brooklyn annex, Denny defends the site as a resource for those with limited resources. By finding the essential spots, those who infrequently travel have a safe bet. Loaded with off-the-hip snaps of the pair relaxing, must-buys from their travels, and heaping plates of food, readers get a range of options from inexpensive bootstraps-style camping excursions to luxe lodges.

approaches exemplify the opposites-attract relationship that keeps the site on its feet.

“There’s definitely a lot of bickering,” Erin says.

“But it’s for the greater good,” Denny counters.

“I’m so absent-minded, so Denny’s like the yin to my yang. He’s really structured, he makes sure everything is packed that we needed for the photography—everything’s charged.”

With full batteries, they can focus on growing the site. Erin was recently laid off from her job for the second time in two years, and will use this time to focus on growing the site.

Down the line, they would love to offer 100 percent curated travel, and personally bring people on camping trips. Their first “summer camp” was met with gully-washing weather, but was still a success, and the pair is already thinking of the next excursion. The site has already expanded into an e-commerce site, The Brew and Compass. Denny previously owned a vintage shop in Phoenix, so he’s a pro at spying antiques, unique finds, and modern manufacturers making goods fellow adventurers could use on the road.

But with all this escaping of Brooklyn, why come back?

“I’m super inspired by Brooklyn,” Erin says. “and everyone here that’s hustling after their dream. Walking around our neighborhood, everything’s so stimulating. I would just miss it.”

See more from Erin and Denny at escapebrooklyn.com.

Deer Mountain Inn, Tannersville, NY

Livingston Manor junk sale

Erin and Denny at the summit of West Kill Mountain Dogfish Inn, Lewes, Delaware

Maison Bergogne, Narrowsburg, NY The Spruceton Inn, West Kill, NY

Abandoned barn in the Hudson Valley SWEETPAULMAG.COM | 31

â?˜ Gorg-wanna design

IMAGE: H&M

Bath accessories, from $10 hm.com

32 | SWEETPAULMAG.COM FALL 15

1.

2.

WILL’S FAVORITE

1. Black diamond pendant ABC Carpet & Home, $245, abchome.com 2. Modern black metal wall clock Pottery Barn, $179, potterybarn.com

3.

3. Marble black and white ceramic bowl ONE and MANY, $38, etsy.com/shop/ONEandMANY

4.

4. White with black dashes cushion Caroline Zhurley, $220, fatherrabbit.com 5. Cottage in the woods tray Heath Ceramics, $32, heathceramics.com 6. Haze vase CB2, $50, cb2.com 7. Folded paper furoshiki Japanese eco wrapping scarf The Link Collective, $48, etsy.com/shop/TheLinkCollective

6.

5.

8. Mid-century leather sofa West Elm, $2499, westelm.com 7.

8.

SWEETPAULMAG.COM | 33

Coming to life in the gardens of Ohio.

34 | SWEETPAULMAG.COM FALL 15

❘ Will’s picks Cabin retreat

Cozy up your bedroom in style this fall with a blend of layered linens, luxe faux furs, and cable knit textiles.

On trend metallics up the glamour factor, as Sweet Paul’s market editor Will Taylor demonstrates.

IMAGE: George

Tundra bedroom: Weave vase, $28; Large textured vase, $15; Animal double duvet set, $18; Feather trim cushion, $11; Cable knit cushion, $18; Natural faux fur throw, $38; Tribal stripe throw, $31; george.com

SWEETPAULMAG.COM | 35

Three steps to a warm and inviting bedroom scheme Don’t let the shorter days and cooler nights dampen your spirits—use this time as an excuse to redecorate your home for the autumnal season ahead! In this issue, we’re focusing on the bedroom, because we at Sweet Paul believe this personal sanctuary from the world is all the more precious as the cold weather sets in. If you are feeling a little lost as to where to start with transitioning your bedroom into a cozy, calm, and welcoming space for fall, then follow these three steps: 1. Furniture: Drawing inspiration from a cabin retreat, it’s important to introduce at least one or two rustic pieces of furniture. These pieces will instantly give the room the cabin vibe, whether or not you are actually living in one! Exposed and raw wood designs work really well in achieving this style; you don’t need everything to be made from wood, but a couple of hero pieces will go a long way to making a style statement. Contrast the textural look of the exposed wooden pieces with a more luxe bed design. An upholstered headboard in a dark navy or deep gray will invite both luxury and comfort into the space.

2. Textiles: Textiles play a huge role in creating relaxed comfort in this scheme. The key to success here is to mix and match fabrics and materials. Think: linen, poplin cotton, cable knits— the juxtaposition between the smooth cottons, gentle linen, and warming knit textures will mean your bed is dressed with both style and comfort. Textiles are just as important off the bed as they are on it: drape faux furs over occasional chairs and lay reindeer hides on the floor to give an inviting tactility underfoot that will soften bare floors and keep you warm on cold mornings.

3. Lighting: A statement chandelier can help create intimacy when hung over a bed, especially in spaces with high ceilings.

This will also be a visual focal point in the room, drawing the eye to the bed at the same time. With a lighting statement in place, you can use additional incidental lighting, such as sconces, bedside table lamps, etc., as an opportunity to introduce metallic accents. Finishes like brass and copper will add further warmth to the scheme, as well as a gentle air of glamour amongst the more rustic details.

Will’s tip!

Metallic finishes like this brass wall sconce are perfect for adding a gentle luxe touch to a rustic cabin scheme.

Above: Poplin bedding, from $39 for a pillowcase, lexingtoncompany.com; Throw with fringe, $165, lexingtoncompany.com

36 | SWEETPAULMAG.COM FALL 15

Wilton Brass Wall Sconce, $61, one.world

1.

2.

WILL’S FAVORITE

1. Antler two tier chandelier Sweetpea andWillow, $502, sweetpeaandwillow.com

3.

2. Brass lantern Idyll Home, $46, idyllhome.co.uk 3. Reindeer rug Sparrow and Co., $223, sparrowandco.com 4.

4. Ivory triangles picture frame Leif, $44, leifshop.com 5. Cable knit pillow Eagle Products, $163, eagle-products.de 6. Zephyr brass desk lamp artisanti, $314, artisanti.com 7. Gia california king bed Crate and Barrel, $1999, crateandbarrel.com 8. Golden tree print (unframed) Artsy Modern, $32, artsymodern.com

5.

6.

8.

7.

SWEETPAULMAG.COM | 37

+

WORK SHOP

PROP

WOR KSHOP STUDIO

2000 SQ FT DAYLIGHT STUDIO & EVENT SPACE + 7000 SQ FT PROP HOUSE

1239 BROADWAY 14TH FLOOR NYC 10001 212– 219 – 8591 WWW.WORKSHOPSTUDIO.NYC

38 | SWEETPAULMAG.COM FALL 15

WWW.PROPWORKSHOPNYC.COM

with

Measure twice, cut once Text by Aimee Swartz | Photography by Kristin Gladney

Kieran Kinsella is a Hudson Valleybased woodworker best known for transforming tree stumps into stunning works of art. His gorgeous collections range from stools to tables and small decorative pieces. Each item is elegantly crafted by hand with basic tools and makes use of locally sourced and sustainably harvested hardwoods. More recently, Kieran has been experimenting with a limited edition of playful and colorful ceramic sculptural forms.

We visited Kieran’s studio to learn more about how his art takes shape. Here’s what he had to say.

How did you learn your art?

KK: I am a self-taught wood carver, but I owe lots to working as an apprentice with a traditional furniture maker. Learning a lot of traditional woodworking techniques with hand tools lead to the processes I use in my work today.

Tell us a bit about your artistic process.

KK: Lately most of my work has been designing and making stools and tables from whole logs that I find. I start with a lot of drawing to play around with proportions and weight, and then I move to the carving part. Many of my pieces have legs carved into them, so when they are in a group they tend to look like a pack of strange creatures.

Are there any recent pieces that you’re particularly fond of?

KK: I have been working on a series of pieces that are roughly carved and burnt black on the outside. These are fun to do because the piece becomes more about the carving and shape and less about wood type and grain patterns.

What is your typical day like?

KK: My days always vary; it’s one of the things I enjoy most about my work. Some days I may be out in the muck and mud with chainsaws and trucks trying to find wood and other days are more civilized— just quiet with hand tools, carving, and shaping. I hand deliver all my work to the

40 | SWEETPAULMAG.COM FALL 15

showroom in NYC. It’s particularly nice to be able to see a tree from its original form to the showroom floor and every step of the way.

Tell us more about your studio.

KK: My studio would be a hamster’s paradise; usually I am ankle deep in wood chips. My favorite place to work is an outdoor section of my studio—I trellised some wild grapevines for shade in the summer and when carving outdoors I never need to sweep up.

What’s the best advice you’ve been given?

KK: Measure twice, cut once. It’s such a worn-out, woodworker’s expression, but it has really been the most useful advice I’ve ever received.

If you could be a fly on the wall of someone’s studio, whose would it be?

KK: I would enjoy seeing any of the famous marble sculptors who work in a reductive process like myself. I would enjoy seeing how they coax forms out of raw materials. I really enjoy looking in on the studio process of artists, even those whose work I don’t particularly care for; sometimes the process can be more interesting than the result.

Visit kierankinsella.com to learn more.

SWEETPAULMAG.COM | 41

❘ From Mormor’s kitchen Whenever I asked my Mormor what her favorite ingredient was, she always said the same thing: dill The flowery green herb was a staple in our house. Mormor had huge dill plants in the garden that she picked from constantly. She even dried the dill so that we would have it in the winter!

Her love of dill rubbed off on me, so much so that I proudly call it my favorite herb. I pair it with any seafood, lamb, or vegetable dish, and include it in any pickling.

Mormon would grow her dill it until it flowered, and then we would go into the garden to harvest it and use it for pickling. I can still close my eyes and imagine the smell that filled the air when we walked back to the house, arms full of flowering dill. It was truly special.

There was always excitement in the house when she made her famous dill potatoes. I mean, what’s not to be excited about? Small potatoes cooked in butter and tossed in salt and dill. It’s so simple—it’s really a piece of heaven on a plate.

Dill Potatoes Serves 4

3 lbs small potatoes (the smaller the better) 3 tablespoons olive oil 3 tablespoons butter salt and pepper, to taste 4 tablespoons dill, chopped 1. Boil the potatoes until just done in salted water.

2. Strain and place back in the pot on low heat.

3. Add oil, butter, salt, and pepper.

4. Let sit until the potatoes turn golden. Stir carefully to leave the potatoes in tact.

5. Once done, add the dill on top, stir, and serve.

Food+styling+photography by Paul Lowe

42 | SWEETPAULMAG.COM FALL 15

SWEETPAULMAG.COM | 43

44 | SWEETPAULMAG.COM FALL 15

SWEETPAULMAG.COM | 45 noritakechina.com

â?˜ Gorg-wanna kids

IMAGE: Ecos Organic Paints

Pacific Heights Ecos chalk paint, $42 per liter ecospaints.com

46 | SWEETPAULMAG.COM FALL 15

1.

2.

5.

1. Rainbow tassels garland This Modern Life, $15, thismodernlife.co.uk

3.

4.

2. Warm cuddle toy DaWanda, $24, dawanda.com 3. Engraved personalized guitar Scissor Mill, $42, etsy.com/shop/ScissorMill 4. Animal wall hook Smallable, $38, smallable.com 5. Birdhouse lamp DaWanda, $117, dawanda.com 6. Jane Street jumper Lucy and Leo, $56, lucyandleo.com 6.

7. One Of These Days by CD Ryan framed print Serena and Lily, $195, serenaandlily.com

PAUL’S FAVORITE

7.

SWEETPAULMAG.COM | 47

❘ Woof Hugo’s favorite snack Hugo and I have one thing in common—we both love bananas I often overbuy bananas and they turn all black and ripe on my counter. Let’s face it—you can only make so much banana bread! When the bananas are starting to turn, I make them into treats for Hugo and Lestat.

Banana, Peanut Butter, & Oat Balls Makes 15

1 very ripe banana 3 tablespoons coarse peanut butter 1½ cups rolled oats+extra for rolling 1. Mix banana, peanut butter, and oats together in a bowl.

Mix using your hands.

2. Place some oats on a plate.

3. Take about 1 teaspoon of the mix, roll it into a ball, and roll it in the oats.

Balls can be stored in the fridge for about 1 week.

Food+styling+photography by Paul Lowe

48 | SWEETPAULMAG.COM FALL 15

2.

3.

1. Rock candy dog collar Mungo and Maud, $112, mungoandmaud.com 2. Bow Wow dog bow tie Love My Dog, $36, lovemydog.co.uk 2.

4.

3. Hand knit hamburger toy Ware of the Dog, $20, wareofthedog.com 4. Dog bandana Hoot and Co Pet Shop, $15, etsy.com/shop/HootandCoPetShop

5.

5. Bertie egg cup Plum and Ashby, $31, plumandashby.co.uk 6. Striped pet tipi Not On The High Street, $84, notonthehighstreet.com 7. Dog carrier Cloud 7, $275, cloud7.de 6.

PAUL’S FAVORITE

7.

SWEETPAULMAG.COM | 49

Love at first sip Recipe by Craig Muraszewski Photography by Paul Lowe

I met Craig at the Phoenicia Flea where he was selling goods from his store Cold Spring General Store.

Amongst his goods were jars full of something he called Switchel.

Switchel is a mix of apple cider vinegar, ginger, maple syrup, and water. It was love at first sip.

Craig told me this was a drink very popular with farmers in the 17th century when it was called Haymakers punch.

He showed me how to make it, so of course I had to share it with you, dear readers!

50 | SWEETPAULMAG.COM FALL 15

Craig’s Switchel Makes 1-2 drinks

2 tablespoons organic apple cider vinegar 4 teaspoons maple syrup 1 teaspoon fresh ginger, grated 1 cup water 1. Combine all ingredients in a jar or glass.

2. Cover and refrigerate at least 2 hours and up to 24 hours.

3. Shake or stir.

4. Taste and adjust maple syrup, if desired.

5. Strain through a fine sieve to remove ginger.

6. Pour over ice or mix server.

To dress up your Switchel beverage, add your favorite bourbon or rum!

SWEETPAULMAG.COM | 51

❘ One for the season It’s harvest time! The time to put up, pickle, dry, jam, and otherwise preserve the season’s bounty.

This year is a special harvest time for my wife and me. Together with our good friends, we’ve started Rise & Root Farm, just north of New York City. We moved out of the city hustle and into busy farm life. Our first season has been a flurry of planning, building, seed starting, transplanting, irrigating during the dry spells, redirecting pests, harvesting, going to market, selling to restaurants, making all kinds of mistakes—along with learning, learning, and more learning.

At the heart of the activity are the seeds that start it all off. This year, several friends gave us one of the best gifts a farmer can receive—seeds from crops that are important to them. We planted those seeds, and in return we’ll save seeds of many of the crops we grow.

This means that we won’t have to purchase as many seeds next year and that we can reproduce the plants that have born the best

fruit or battled pests most effectively. Seed saving brings the farm full circle, building a more sustainable system.

Some seeds are also exciting because they are delicious to eat.

The list of seeds that cross from farm crop to kitchen staple is long and varied: pumpkin seeds, sunflower seeds, fennel seeds, mustard seeds, nigella seeds, cumin, coriander, sesame, dill, etc. Each of these seeds is a bundle of stored energy and a powerhouse of flavor.

In celebration of the harvest and seed saving, whip up a batch of this seed brittle! You can substitute a variety of seeds, depending on your tastes and what seeds you have in your area. I offer two variations here.

Food+styling by Michaela Hayes, Crock & Jar | Photography by Paul Lowe

52 | SWEETPAULMAG.COM FALL 15

Seed Brittle

1 cup sugar ½ cup water ¹⁄8 teaspoon smoked sea salt ½ cup raw pepitas (hulled pumpkin seeds) 1 tablespoon nigella seeds 1 teaspoon dried lavender 1. Prepare a large cutting board or flat surface with 2 Silpats (or other silicon mats), a rolling pin, and a bench scraper or dull knife.

2. In a medium pot over medium-high heat, cook sugar, water, and salt together until the sugar begins to turn golden.

3. Remove the pan from heat, stir in the remaining ingredients, and stir the mixture until the sugar starts to crystalize. This will take 3–4 minutes.

4. Return the pan to medium-low heat and cook until the sugar melts completely and turns a deep caramel color.

5. Working quickly, pour the hot caramel onto the Silpat, cover with the second Silpat (smooth side down), and roll brittle out until very thin.

6. Remove the top Silpat and cut or score the brittle (being careful to not cut through your Silpat) and break it into strips.

Cool completely and store in an airtight container between sheets of parchment for 2 weeks.

Here’s another yummy variation:

1 cup sugar ½ cup water ¹⁄8 teaspoon lemon salt ½ cup sunflower seeds 1 tablespoon yellow mustard seed 1 tablespoon brown mustard seed 1 teaspoon fennel seeds ¼ teaspoon dried chili flakes

SWEETPAULMAG.COM | 53

Lemons, tangerines, and bergamots, oh my!

“The simple but evocative title draws me to this book.

Inside, favorite, uncomplicated recipes are lovingly illustrated, further enticing me to try every dish.”

—MARTHA STEWART

TEN S P EED P RES S

54 | SWEETPAULMAG.COM FALL 15

features FALL 2015 | ISSUE NO. 22

Let's party Season of the crown Autumn caramel Upcycled Flower girls Nectarines: the golden fruit Comfy cooking Into the forest When Paul met Julia Stockholm Photography by Dana Gallagher SWEETPAULMAG.COM | 55

We asked Dana Gallagher and

Frances Boswell of Kitchen Repertoire, to create a romantic

fall party. Join us for dinner

in this amazing tent!

56 | SWEETPAULMAG.COM FALL 15

Food+styling by Frances Boswell | Photography by Dana Gallagher | kitchen-repertoire.com SWEETPAULMAG.COM | 57

58 | SWEETPAULMAG.COM FALL 15

Glamper on the Rocks

Fresh Tomatillo Salsa with Charred Peppers & Cilantro

SWEETPAULMAG.COM | 59

Roast Pork Shoulder with Pear Cider Glaze 60 | SWEETPAULMAG.COM FALL 15

Glamper on the Rocks Glam this glamper up with a mix of flavors.

5. Place in a small bowl and add garlic, vinegar, and lime juice. Let stand.

1 teaspoon fresh ginger, peeled and finely chopped several fresh mint leaves+more for garnish 1 teaspoon fresh lemon juice 1 tablespoon simple syrup ¼ cup bourbon 1 drop bitters

6. Remove papery skin from tomatillos and wash away sticky coating.

5. Set pork—fat side up—on top of vegetables, add a few sprigs of fresh thyme, and pour 1 cup of cider into the bottom of pan.

7. Slice tomatillos into thin wedges and place in serving bowl.

6. Set in oven and roast, uncovered until fat is crisp and golden, 40 minutes.

8. Season tomatillos with salt and pepper.

7. Cover, reduce heat to 300°F, and continue roasting until meat is completely tender and easily falls from bone, about 6 hours.

1. Muddle ginger and mint leaves in a cocktail shaker or Mason jar.

2. Add lemon juice, simple syrup, bourbon, bitters, and a few ice cubes.

3. Shake vigorously until very cold and foamy.

4. Strain cocktail in glass filled with crushed ice.

Garnish with mint before serving.

Fresh Tomatillo Salsa with Charred Peppers & Cilantro Resist the temptation to rinse charred peppers under water, as you will wash away all the delicious flavor.

Serves 6–8

3 peppers such as jalapeno, chipotle and poblano 1 clove garlic, minced 1 tablespoon red wine vinegar 2 tablespoons fresh lime juice, or more to taste 1 lb tomatillos sea salt freshly ground black pepper ¼ cup extra virgin olive oil 1 cup cilantro leaves, stems discarded 1. Char peppers in open flame of gas burner, using tongs to maneuver peppers, until blackened on the outside and completely soft.

2. Place peppers in a shallow bowl, cover with a plate, and let sweat until peppers have cooled.

3. Peel peppers and discard skin and seeds.

4. Coarsely chop roasted pepper flesh.

9. Whisk olive oil into bowl with peppers and pour whole lot over tomatillos.

10. Add cilantro leaves and toss to combine.

11. Adjust seasoning with more lime juice, salt, and pepper before serving.

Roast Pork Shoulder with Pear Cider Glaze Pork shoulder is a dinner host’s best friend. Set this in the oven to roast hours before guests arrive and you will be sitting pretty at dinner time.

Serves 6–8

1 onion, thickly sliced 2 limes, quartered 6 cloves garlic 1 large carrot, roughly chopped 1 pork shoulder, about 4–5 lbs 1 tablespoon olive oil sea salt freshly ground black pepper 2 teaspoons ground dried epazote or Mexican oregano several sprigs fresh thyme 2½ cups fresh pear cider, apple cider makes fine substitute 2 tablespoons fresh lime juice 1” piece fresh ginger, roughly chopped ½ teaspoon red pepper flakes corn tortillas, for serving 1. Heat oven to 425°F. 2. Strew the bottom of a Dutch oven or high-sided roasting pan with onion slices, lime quarters, garlic cloves, and chopped carrot to create a nice bed for pork shoulder.

8. While meat roasts, combine remaining 1½ cups cider, lime juice, ginger, and red pepper flakes in a small saucepan.

9. Bring to a boil, reduce heat and simmer until liquid has reduced by half, about 25 minutes. Discard ginger.

10. When meat is finished remove from oven.

11. Let stand until cool enough to handle then pull meat from bone, shredding meat into nice pieces as you go. Toss meat with hot apple cider glaze and whatever juices have collected in bottom of roasting pan.

12. Serve with corn tortillas, toasted over an open flame.

Roast Sweet Dumpling Squash, Red Onion, & Pumpkin Seeds It's very important to preheat the roasting pan as directed. This will allow squash to brown and caramelize in the most magical of ways.

Serves 6–8

2 medium sweet dumpling squash, sliced into ¼” rings, seeds discarded ½ red onion, thinly sliced into rings 1½ tablespoons olive oil sea salt freshly ground black pepper several sprigs fresh oregano ½ cup pumpkin seeds 2 tablespoons pumpkin seed oil 1. Place a large baking sheet in oven and heat to 425°F.

3. Score fat side of pork and brush entire shoulder with olive oil.

2. Combine squash and onions in a large mixing bowl.

4. Season well with salt, pepper, and epazote.

3. Add olive oil, salt, and pepper and toss to coat vegetables.

SWEETPAULMAG.COM | 61

Roast Sweet Dumpling Squash, Red Onion, & Pumpkin Seeds

62 | SWEETPAULMAG.COM FALL 15

4. Remove baking sheet from oven and quickly arrange squash and onions on pan, creating a single layer.

5. Strew vegetables with oregano and return to oven.

6. Roast until squash is golden brown and tender, about 25 minutes.

7. About 15 minutes into roasting, sprinkle pumpkin seeds over roasting vegetables.

8. Remove from oven and transfer whole lot to serving platter.

9. Drizzle with pumpkin seed oil just before serving.

Jasmine Rice with Hyssop & Sour Cream Hyssop has a surprising, divine flavor. The addition of sour cream creates something one step away from a savory rice pudding.

Serves 6–8

Jasmine Rice with Hyssop & Sour Cream

2 tablespoons butter 1½ cups jasmine rice ½ teaspoon anise seed sea salt ½ cup sour cream several sprigs fresh hyssop flowers, or soft flowering herb 1. Melt butter in a saucepan over medium heat.

2. Add rice and anise seed and cook, stirring, until rice is lightly toasted, about 4 minutes.

3. Add 3 cups cold water (check rice cooking instructions as brands and water quantity may vary).

4. Bring to a boil, add a large pinch of salt, reduce heat, cover, and let simmer until water has absorbed and rice is fully cooked, about 20 minutes.

5. Stir in sour cream and pretty purple flowers from hyssop plant.

Serve hot.

SWEETPAULMAG.COM | 63

64 | SWEETPAULMAG.COM FALL 15

This page: Vanilla Ice Cream with Roast Italian Prune Plum Compote; Mexican Chocolate Ginger Cookies Opposite page: Prune Plum Compote

SWEETPAULMAG.COM | 65

66 | SWEETPAULMAG.COM FALL 15

Mexican Chocolate Ginger Cookies A pinch of cayenne transforms these distinctly Christmas cookies into something one should eat every day.

Makes about 2 dozen

2¼ cups all purpose flour 1 teaspoon baking soda ¼ teaspoon coarse salt 1 teaspoon cinnamon 1½ teaspoons ground ginger ¼ teaspoon cayenne, or more to taste 12 tablespoons unsalted butter, room temperature 1⁄3 cup granulated sugar, +more for rolling 1⁄3 cup brown sugar, packed 1 large egg yolk ½ cup molasses 1 teaspoon vanilla extract ½ teaspoon sea salt 1⁄3 cup candied ginger, coarsely chopped 1 cup bitter sweet chocolate chunks

Vanilla Ice Cream with Roast Italian Prune Plum Compote Don’t walk away while plums are cooking—melted sugar can turn caramel to crystal in no time flat.

Serves 6–8

2 tablespoons unsalted butter 6 tablespoons sugar 1 pinch sea salt 1½ lbs fresh Italian prune plums, halved and pitted 2 tablespoons brandy vanilla ice cream, for serving 1. Melt butter in a cast iron skillet over low heat.

2. Sprinkle sugar over butter and let it melt together.

3. Add pinch of salt.

4. Arrange plums in skillet, cut side down, and increase heat slightly so that sugar starts to bubble up and plums caramelize.

Cook about 5 minutes.

5. Turn plums and cook a few minutes more until plums are soft and juicy.

1. Whisk together flour, baking soda, salt, cinnamon, ginger, and cayenne in a mixing bowl and set aside.

6. Add bourbon and let liquid bubble up one more time.

2. Cream butter and sugars together until light and fluffy.

8. Spoon plums and juices on top and serve.

7. Divide ice cream into serving bowls.

3. Stir in eggs.

4. Add molasses, vanilla, and salt.

5. Add dry ingredients to wet, stirring until just combined.

6. Stir in candied ginger and chocolate.

7. Chill dough overnight, or at least 3 hours.

8. Heat oven to 350°F. 9. Roll dough into about 1½” balls.

10. Fill a shallow bowl with white sugar.

11. Working in batches of 12, brush balls lightly with cold water and roll in sugar.

Keep remaining dough cold as you work.

12. Arrange balls on a cookie sheet (they spread some) and bake until puffed and just starting to crack on surface, about 10 minutes. Do not over bake or cookies will not be divine, soft, and chewy.

13. Remove from oven, let stand a few minutes just to set, and transfer to a rack to cool.

Carry on with second batch.

SWEETPAULMAG.COM | 67

Crafts+styling+photography by Dietlind Wolf

season of the

Crisp Homemade Cracker Crown

68 | SWEETPAULMAG.COM FALL 15

The crown is a harvest symbol in many European countries. It symbolizes nature’s bounty and wealth.

Dietlind shows us her interpretation of this old tradition

SWEETPAULMAG.COM | 69

70 | SWEETPAULMAG.COM FALL 15

White Bean Crown A stunning way of using something as simple as white beans.

You will need:

cotton string scissors white beans small silver beads dremel thin wire simple metal crowns, can be found online or Halloween stores 1. Start by twisting cotton string all over the crown—it’s made of metal so you can always shape it.

2. Make holes in the middle of the beans using a dremel.

3. Cut a small piece of wire and thread it through the bean, add a pearl, and thread the wire back into the bean.

4. Secure the wire on the back of 1 of the crown wires.

5. Continue all over the crown.

6. If you want to add the cross you simply make a cross of wires, cover first with string and then beans.

SWEETPAULMAG.COM | 71

72 | SWEETPAULMAG.COM FALL 15

Laurel Crown Fit for any emperor, or maybe a simple pumpkin is better?

You will need:

fresh or dry bay leaves gold leaf glue brush gold leaf thick metal wire metal cutters thicker metal wire 1. Brush the glue on the leaves, let it dry as stated on the bottle.

2. Add the gold leafing and brush off any excess gold. Let them dry.

3. Cut 8� pieces of the thin wire and twist 1 end around the little stem on the gold bay leaf.

4. Make a circle of the thicker wire.

5. Twist the other end of the thin wire with the gold leaves to the circle and place on a pumpkin.

SWEETPAULMAG.COM | 73

Harvest Crown This is a tradition in Germany every fall.

You will need:

crown base, buy online or make yourself from wire and soft branches mixed straw like rye, wheat, oat, etc. metal wire metal cutters 1. Make small bouquets of the straw—start with the ring on the bottom and overlap bouquet after bouquet securing them with wire.

2. Once the bottom is done start with the top part securing the bouquets upwards so they make a beautiful crown.

74 | SWEETPAULMAG.COM FALL 15

SWEETPAULMAG.COM | 75

76 | SWEETPAULMAG.COM FALL 15

Raffia Crowns Crown the table in a cool way. These make wonderful centerpieces.

You will need:

raffia vintage crowns, try Etsy or eBay (or borrow one from Queen Elizabeth!) cake stands or candle holders 1. Place the crowns on the stands and drape the raffia around it.

Crisp Homemade Cracker Crown A beautiful bread like this is served on every fall table in Germany.

You will need:

2 cups all purpose flour ½ teaspoon salt 2 tablespoons olive oil 1 cup water 1. Mix flour, salt, oil, and water in a bowl, mix until smooth.

2. Leave it for at least 5 hours or better still overnight.

3. Preheat oven to 370°F. 4. Roll out on parchment paper and use a sharp knife to cut out a crown shape.

5. Decorate with small balls of the dough, be creative.

6. Bake for about 30 minutes.

7. Cool on a wire rack.

Great with any kind of cheese!

SWEETPAULMAG.COM | 77

Autumn caramel Relive the joys of childhood with china squirrel’s

caramel sweet treats Recipes+craft+styling+photography by china squirrel

Brown Paper Vase

78 | SWEETPAULMAG.COM FALL 15

Caramel Meringue Pie SWEETPAULMAG.COM | 79

If you love the combination of dates and caramel

together, then our cute and moist date and carmel cakes, smothered in a homemade, sticky caramel sauce, are for you

Twig Cake Flags

Sticky Date & Caramel Cakes

80 | SWEETPAULMAG.COM FALL 15

Salted Caramel Rocky Road

Beware! The sweet, sticky and salty squares of salted

caramel

rocky road are totally addictive SWEETPAULMAG.COM | 81

Fabric Mâché Plates You will need:

plates aluminium foil wallpaper paste brown paper or newspaper, torn into pieces quilt style cotton fabrics PVA craft glue (check it dries clear) 1. Select plates from your home to use as the molds for your fabric mâché plates, the more organic the shape the better.

2. Turn plates upside down and cover each with a piece of aluminum foil, smoothing out any creases.

3. Mix up some wallpaper paste according to directions on packet.

Depending on how many plates you are making you will need around ¼ cup of glue per small side plate.

4. Brush pieces of brown paper or recycled newspaper with wallpaper glue and then stick paper over the foil side of plate, overlapping at least 4–5 layers.

5. Set aside to dry in a warm and dry place (about 1–2 days) remove foil from plates, then carefully remove the paper mache plates from the foil.

6. Cut your choice of fabrics into approx. ½” thick lengths, then trim to random lengths to suit plates. The aim is to make a patch affect, so fabrics are best in varying lengths and trimmed shorter that the width of the plates.

7. Working in small batches, brush PVA glue to the reverse side of fabric pieces then fix fabric in a patchwork style pattern to your paper mache plates, covering top and base.

8. Set aside to dry, about 1 day.

9. Trim off any odd threads.

10. Use plates as a decorative piece around your home for keys, rings, fruit or lovely as a special gift. A selection of plates look amazing attached to a wall creating a beautiful hand crafted display of texture and color.

Fabric Mâché Plates

82 | SWEETPAULMAG.COM FALL 15

Dulce De Leche Donuts

Just one of these homemade

caramel

donuts will have you wanting more

SWEETPAULMAG.COM | 83

Caramel Meringue Pie This delicious pie is super easy to make and is a great idea for a quick dessert.

The recipe makes use of dulce de leche, a store bought, ready-made caramel.

We suggest buying a good quality dulce de leche, available from gourmet delis.

Serves 6

1½ cups all purpose flour, sifted ½ cup confectioners’ sugar, sifted 4 oz unsalted butter, chilled and chopped 2 egg yolks 2 tablespoon ice water 4 egg whites 1 cup super fine sugar 14 oz store bought dulce de leche 1. To make the pastry, place the flour, confectioners’ sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs.

2. With the motor running, add the egg yolks and iced water and process until the dough just comes together.

3. Turn out onto a lightly floured surface and gently bring together to form a ball.

4. Flatten into a disc, wrap in plastic wrap, and refrigerate for 1 hour.

5. Roll the pastry out between 2 sheets of non-stick baking paper to ¼” thick.

6. Preheat oven to 325°F. 7. Line a 9” pie tin with pastry, pinching the edges or pressing with a fork.

8. Refrigerate for 15 minutes or until firm.

9. Blind bake pastry case; line the pastry case with non-stick baking paper and fill with uncooked rice or baking weights.

10. Bake for 15 minutes, remove the paper and weights, and bake for a

84 | SWEETPAULMAG.COM FALL 15

further 15–20 minutes or until the pastry is light golden.

11. Remove from the oven and set aside to cool.

12. Spoon the dulce de leche into the base of the cooled pastry case.

13. Preheat oven to 350°F. 14. Place egg whites in a clean, dry bowl and beat with an electric mixer until soft peaks form.

15. Gradually add the sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

16. Spoon meringue over the caramel, spreading it to the edge of the pastry case.

17. Use the back of a spoon to create peaks in meringue.

18. Bake for 15 minutes or until the meringue is light golden.

19. Remove from oven and allow to cool then refrigerate for 1–2 hours before serving.

Sticky Date & Caramel Cakes These wonderfully moist little cakes, smothered in sticky caramel sauce, are perfect autumn sweets.

Serves 8

15 fl oz milk 12 oz pitted dates, coarsely chopped 1 vanilla bean, halved and seeds removed 1 teaspoon baking soda 4 oz softened butter 1 cup super fine sugar 3 eggs 1½ cups self-raising flour pinch each of ground allspice and ground cinnamon

Caramel Sauce

1¼ cup sugar 3 fl oz water 6 fl oz heavy cream 2 oz unsalted butter pinch salt 1. Combine milk, dates, and vanilla seeds in a saucepan, stir over medium heat, until mixture boils.

2. Remove from heat and stir in baking soda and set aside to cool, about 1 hour.

3. Preheat oven to 350°F. 4. Grease and line 4”x4”x3” deep round cake tins.

5. Place butter and sugar into a mixing bowl, beat with an electric mixer until light and fluffy.

6. Add eggs 1 at a time, beating well after each addition.

7. Fold in sifted flour and spices, alternately with date mixture.

8. Stir until just combined, spoon into prepared tins, bake for 45–50 minutes, until cakes are golden and spring back when touched in the center.

9. Combine sugar and water in a saucepan, stir over medium-high heat, stirring until sugar dissolves.

10. Bring to a steady boil then cook without stirring until a dark caramel color, about 10–15 minutes.

11. Remove from heat immediately and carefully add cream, butter, and salt (be careful as hot caramel will spit), stir until sauce is smooth.

12. Set aside to thicken and cool at room temperature.

13. Once cakes are done, cool in tins for 5 minutes then turn out onto wire cooling racks.

Serve cakes topped with caramel sauce. Decorate each with a twig cake flag if desired Salted Caramel Rocky Road Just when you thought Rocky Road couldn’t get any more yummy… china squirrel added pieces of homemade caramel and salted peanuts!

Makes about 20 pieces Caramel

1¼ cups heavy cream 1 cup granulated white sugar 2 oz unsalted butter, chopped ½ cup light corn syrup Rocky Road

½ oz white marshmallows, 6 roughy chopped 4 oz roasted salted peanuts 11⁄3 lbs good quality dark chocolate, chopped sea salt, to taste 1. Lightly brush the sides and base of a 6” square cake tin with oil.

2. Line with non-stick baking paper; lightly brush baking paper with oil.

3. Place cream, sugar, butter, and corn syrup into a medium-sized heavy-based deep saucepan.

4. Stir over a high heat until sugar dissolves.

5. Reduce heat to low and cook stirring occasionally until caramel reaches 240°F on a candy thermometer, about 25 minutes (or until a small amount of caramel dropped into chilled water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand). It is important not to overcook the caramel or it will result in a hard caramel and not a chewy caramel).

6. Remove from heat and pour into prepared tin.

7. Allow to cool at room temperature, about 4 hours.

8. Remove caramel from tin and cut into small cubes, about ½” each.

9. Line a 11" x 7" tin or with aluminum foil.

10. Place marshmallows, peanuts, and caramel into a large mixing bowl.

11. Melt dark chocolate in a heatproof bowl over a saucepan of simmering water.

15. Heat oil to 360°F.

12. Allow chocolate to stand 6 minutes to cool but not set.

16. Working in batches, deep-fry donuts until golden and puffed, turning occasionally.

13. Pour chocolate into marshmallow, caramel, and peanut mix and gently mix until just combined.

17. Using a slotted spoon, remove donuts from oil, and drain on absorbent paper, then roll donuts in sugar to coat.

14. Spoon into prepared tin.

18. Spoon dulce de leche into a piping bag fitted with a plain ¼” nozzle.

15. Refrigerate until firm, about 2 hours.

16. Remove from tin and cut into snack size pieces using a warm sharp knife.

To maintain an optimum texture, store in a cool dark place, not in refrigerator.

Dulce De Leche Donuts These sweet little donuts are a modern twist on the traditional jam-filled donuts we all have fond memories of eating as a child. Can be served with whipped cream if desired.

Makes about 18

3¼ cups all purpose flour ¼ cup+1 cup super fine sugar 3 teaspoons dried yeast pinch of salt 8 fl oz milk, warmed 3½ oz butter, melted 3 egg yolks canola oil, to deep-fry 8 fl oz store bought dulce de leche

19. Push the nozzle into the top of each hot donut and pipe caramel into the centre.

Serve warm.

Brown Paper Vase You will need:

wallpaper paste jars or bottles brown paper torn into pieces 1. Mix up some wallpaper paste according to directions on packet. Depending on how many vases you are making, you will need about ¼ cup of glue for each vessel.

2. Wash and dry the jar or bottles you have selected to use.

3. Brush torn pieces of brown paper with glue, then paste to the outside surface of jar or bottle.

4. Allow to dry for 24 hours.

1. Combine flour, ¼ cup sugar, yeast, and salt in a large bowl.

Twig Cake Flags You will need:

2. Make a well in the center.

twigs paper quilt style cotton fabric hot glue gun

3. Add in milk, butter, and egg; mix until dough starts to come together.

4. Turn dough onto a well-floured surface and knead until smooth and elastic, about 5 minutes.

5. Place in a greased bowl.

6. Cover with plastic wrap, then cover with a tea towel.

7. Place bowl in a warm place for 1½ hours or until dough has doubled in size.

8. Punch down the dough.

9. Turn onto a floured surface and knead for 2 minutes or until smooth.

10. Roll out dough until ½” thick.

1. Gather twigs from the garden or park; carefully wash twigs and dry well.

2. On a sheet of paper, draw triangle flags that are in scale to your twig size, allowing a little extra to wrap around the twig. Cut out with scissors.

3. Use paper triangles as templates for flags; pin to your choice of fabrics and cut out with scissors.

4. Glue fabric flags to twigs using hot glue gun. Use to decorate cakes.

11. Cut into 18 rounds using a 2” cutter.

12. Place on a baking paper lined tray.

13. Set aside in a warm place for a further 15 minutes to rise slightly.

14. Place 1 cup sugar onto a plate or tray.

SWEETPAULMAG.COM | 85

Wreath

Upcycled

Everyone knows I love recycling. For years I have collected paint-by-number paintings and embroideries and finally the time has come to use them for a story! Both can be found very cheap in a thrift store or a flea market and can be re-made into something very cool and modern

Crafts+styling+photography by Paul Lowe 86 | SWEETPAULMAG.COM FALL 15

Horse & Deer Collage

SWEETPAULMAG.COM | 87

s r e b m u N y Pa i nt-B

1 88 | SWEETPAULMAG.COM FALL 15

3

2

4 1. Copper Blocked 2. Color Block 3. Key Hole 4. Letters 5. Vertical

5 SWEETPAULMAG.COM | 89

White Washed Stripes

90 | SWEETPAULMAG.COM FALL 15

Necklace

E m bro i d e ry SWEETPAULMAG.COM | 91

1

92 | SWEETPAULMAG.COM FALL 15

1. Pillow 2. Snake 3. Spoons 4. Vase 5. Lampshade 6. Antlers

2

3 6

4 5

SWEETPAULMAG.COM | 93

Color Block You will need:

painting painter’s tape 2 colors of paint brush 1. Use your s tape to make 2 thick stripes.

2. Paint each stripe in different colors.

3. Remove the tape and let it dry.

Key Hole You will need:

painting glass pencil craft paint brush 1. Use the glass and a pencil to trace where you want your hole. You can use different size glasses to make different size holes.

2. Use a brush and paint to paint the rest of the painting in a solid color. It will take 2–3 coats.

Letters You will need:

paintings printed out letters scissor pencil craft paint brush

Cut Up

1. Make words on your computer and print out.

2. Cut out the letters and place them on the painting.

3. Use a pencil to trace the letters.

Paint-By-Numbers Horse & Deer Collage You will need:

5–6 paintings in different sizes hot glue gun and hot glue bamboo sticks

Copper Blocked You will need:

2 similar paintings, in frames painter’s tape copper craft paint brush

1. Start by placing the paintings the way you want them on a table.

1. Place the 2 paintings side by side and use the painters tape to block off the areas you are painting.

2. Turn them all over in the same configuration.

2. Paint them with the copper paint. They will need 2–3 coats.

3. Glue them all together using a hot glue gun and bamboo sticks.

3. After the last coat, peel off the tape and let them dry.

94 | SWEETPAULMAG.COM FALL 15

4. Using a small brush, paint the patters with craft paint.

Vertical You will need:

painting painter’s tape 3 colors of paint brush 1. Use the tape to block off the areas you want to paint.

2. Paint with the different colors. It may need 2–3 coats.

3. Remove the paint after the last coat and dry.

White Washed Stripes You will need:

3. Hot glue the ribbon in place and tie a knot to make a necklace.

Vase You will need:

painting painter’s tape white paint brush

Pillow You will need:

glass vase with straight edges embroideries scissors hot glue gun and hot glue

1. Use your painter’s tape to make stripes.

2. Paint the stripes white. Only use 1 coat so that it looks a bit transparent.

3. Remove the tape and let it dry.

Cut Up Makes great coasters or even postcards.

You will need:

paintings on cardboard ruler pen X-acto knife

embroideries scissors pins fabrics for back sewing machine pillow insert 1. Start by figuring out how large you want your pillow to be.

2. Place the embroideries in the order you want them, they might have to be cut down to size.

3. Pin them together and sew them together using a sewing machine.

1. Use your ruler and a pen to mark where you want to cut the paintings.

4. Add the backing—make sure you leave room to put the insert in.

2. Cut them up.

5. Fill the pillow with the insert and hand stitch close the hole.

Embroidery Wreath You will need:

embroidery scissor paper metal wreath hot glue gun 1. Start by making a leaf template out of paper.

Snake You will need:

embroidery scissors taxidermy snake form (you can find them online) hot glue gun and hot glue 1. Start on one end of the snake and work your self to the other end.

2. Place the leaf on top of the embroidery and start cutting out leaves. You will need about 40–50 depending on how big your wreath is.

2. Cut the different pieces of embroidery to size and glue it to the snake using a lot of hot glue. A good tip is to glue a little at a time and press it really well down into the form, that way it’s easier to do curves and shapes.

3. Start hot gluing the leaves to the wreath with all the leafs going the same way.

3. Continue until the whole snake is covered.

4. Work yourself all the way around.

Necklace You will need:

embroidery motif iron on backing fabric iron scissors ribbon hot glue gun and hot glue

Spoons You will need:

embroidery, works better with a thinner embroidery scissors vintage spoons hot glue gun and hot glue

1. Start by roughly cutting the embroideries to size.

2. Hot glue them to the vase.

3. Trim the edges on the top and the bottom of the vase.

Lampshade You will need:

lampshade paper pen scissors hot glue gun and hot glue 1. Start by making a template of the lampshade in paper. Place the paper around the shade and trace with a pen.

Remember to add some extra to fold over the top and bottom.

2. Use your template to cut out the embroidery.

3. Glue it to the shade using a hot glue gun.

Antlers You will need:

embroidery scissors antler hot glue gun and hot glue 1. Start on 1 end of the antler and work to the other end.

2. Cut the different pieces of embroidery to size and glue to the antler using a lot of hot glue. A good tip is to glue a little at a time and press it down into the form, that way it’s easier to do curves and shapes.

3. I left the top and end of the antlers uncovered, think it looks mode modern that way.

1. Start by roughly cutting the embroidery to size.

1. Cut out the motif you want to use.

2. Glue the embroidery to the spoon.

2. Iron on the back fabric and trim it with the scissors.

3. Using scissors cut around the edges.

SWEETPAULMAG.COM | 95

� l r i g r we �lo E UT TO CHANGUT FLOWERS O T E S N E M O TWO W SPECTIVE ON C R E P ’S A IC R E AM

Field & Florist proprietors Heidi Joynt and Molly Kobelt.

Photography by Kathryn Gamble | Styling by Joline Rivera | Text by Shalia Wunderlich

Midwest-based Field & Florist provides florists and floral designers with locally grown, pesticide-free, hand-cut blooms.

SWEETPAULMAG.COM | 97

�

Heidi Joynt has been a patron of Chicago’s farmers markets since she moved to the city in 2008. Her job with the Chicago Botanic Gardens and a background in vegetable farming gave her both personal and professional reasons to go. With every visit, her trained eye scanned the bounty of local, organically grown produce, and she always left with the same question: Why don’t flowers get the same attention as food?

Even at “local” operations such as farmers markets, many of the flowers on sale are imports. “Eighty percent of the flowers purchased in the U.S. are from South America,” Heidi says. For American growers, this means watching millions of dollars and thousands of jobs go straight into the hands of an insurmountable competitor. For American consumers, this means shallow variety, spotty quality, and lots of chemicals.

“It doesn’t make sense,” Heidi says.

“Flowers belong in the same circle of thought as food.”

With the type of fearless spirit that separates entrepreneurs from the rest of us, Heidi resolved then and there that she would do something to fill the void in

98 | SWEETPAULMAG.COM FALL 15

the cut-bloom market. She borrowed a plot of land from the county’s department of corrections and planted a trial crop of 20 varieties—just enough to test the waters. She called her business Field & Florist. Its mission, in addition to providing quality flowers to wholesale florists and events, would be to educate people on the backstory of cut blooms. Field & Florist’s supple, dewy arrangements showcased varieties unseen in the typical florist’s cooler—flowers like Maroon Fox and Karma Goldie Dahlias. It took only one season to learn that Chicago’s florists weren’t just interested in Heidi’s blooms; they were starving for them.

Now Heidi faced a dilemma of the good sort: How to grow the business (specifically more flowers) within the crowded confines of a major metropolitan area. Fellow Chicago business owner Michael Salvatore, whose neighborhood shop Heritage Bicycle was a favorite display spot for Heidi’s arrangements, stepped up with an almost too-good-to-be-true solution.

“I mentioned to Mike that I was looking for land, and he said we could use part of his family’s farm.” The Salvatore family

“Our flower� ARE TRAVELING 30 MILES AT MOST, VERSUS THE THOUSANDS OF MILES TRAVELED BY OTHERS” —Heidi Joynt, Field & Florist

Above: The tuberous-rooted Dahlia plants in spring and grows from mid-summer to early fall. Heidi Joynt and Molly Kobelt do most of the planting and harvesting themselves.

Left: Molly takes a spin on a handcrafted bike from Chicago’s Heritage Bicycles.

Heritage’s owner Michael Salvatore owns the land on which Field & Florist farms.

SWEETPAULMAG.COM | 99

owned a farmhouse and 5 acres of land in South Barrington, Illinois, an affluent suburb about 30 miles west of Chicago.

Other than the occasional pig roast, the land had sat largely abandoned since Michael’s great uncle used it as a horse farm in the 1920s. “I think she was a little hesitant at first,” Mike remembers.

“We had only known each other a couple months, and she didn’t necessarily get that there wasn’t some catch."

Mike’s offer stemmed mainly from his sympathy for fellow start-ups. “I’ve been there and I know how hard it is,” he says.

But he also believed in Heidi’s talent.

“She totally takes it to the next level. Her flowers have become part of our brand.”

Not long after that, Heidi encountered another stranger whose kindness would evolve into something more. Marketing consultant Molly Kobelt was on Facebook when she spotted a post from Heidi looking for help at the farm. “I went out that day to help stake Dahlias,” Molly says.

“And I never left!” Molly now has part ownership in Field & Florist. Together she and Heidi have turned 20 blooms into 65 and five customers into 35.

The numbers will continue to uptick this year, when the business uproots to Three Oaks, Michigan, a Great Lakes community about 90 minutes outside of Chicago. “We’ll be able to do our own propagation and seed-starting, which gives us tremendous flexibility in planting times,” Heidi says. Dahlias will always be a trademark of Field & Florist, but with the addition of expanded acreage and heated indoor tunnels, perennials such as roses, peonies, and clematis will also have their shot. When it comes to bolstering the American Grown Flower movement, the more blooms the better. “It’s our goal to make purchasing and using locally grown flowers for other designers as simple a process as possible.”

For more on Field & Florist: fieldandflorist.com, For more on Heritage Bicycles General Store and Heritage Outpost: heritagebicycles.com

100 | SWEETPAULMAG.COM FALL 15

The beautiful, bulbous Dahlia is a prime example of a flower that doesn’t ship well and therefore isn’t commonly seen in floral shops. Field & Florist planted more than 1,500 Dahlia tubers last season.

�hy local flowers?

Take international travel and shipping out of the equation, and the world of cut-flowers opens up to something completely new. A flower purchased near its grow-site is fresher, with dewier petals and brighter hues. It is cleaner, with little-to-no synthetic pesticides. It supports the local economy, and perhaps best of all, it is likely of a different variety than the ubiquitous, travel-tough arrangements seen in the coolers of so many florists.

SWEETPAULMAG.COM | 101

Left: Heidi and Molly's make-do wreath is comprised solely of pieces foraged from the Field & Florist farm.

It includes Liquidambar leaves, Honeysuckle vine, acorns on the branch, Rose hips, Amaranth, and native grass.

Backyard Wreath Foraged unfussiness is the backbone of Field & Florist’s look and vision. Owners Heidi Joynt and Molly Kobelt gathered the components of this seasonal wreath in a 20-minute walk around their farm. Take their lead: 1. Find a base form. Heidi and Molly used a honeysuckle vine, but any pliable vine or twig will work.

2. Fashion the base form into a circle. Imperfect circles welcome! Secure with floral wire.

3. Gather components of wreath. Anything interesting and seasonal will do; all that matters is that the components are of varying textures and colors. It took about 5 bundles of different materials to fill this 6" wreath.

4. Attach components to form. Attach a bundle at a time to the wreath form by tightly wrapping floral wire around the bundle’s base. Twist wire in back to secure. Use each new bundle to disguise the previous bundle’s wire.

�ips

Backyard Wreath

102 | SWEETPAULMAG.COM FALL 15

Feathery grasses are great for finishing off edges. Also, play with asymmetry by keeping materials more lush on one side.

Karma Fox Orange

Cafe au Lait

Fox Lavender Karma Prospero Karma Neon Rose Serena Blyton Softer G leam

Karma Goldie

Ginger Willow

Karma Fox Maroon

Japanese Bishop

Bride to Be

Karma Fox Red

Crichton Honey

Loverboy A small sampling of the huge crop of Dahlias grown by Field & Florist each season.

SWEETPAULMAG.COM | 103

Nectarines: the golden fruit

104 | SWEETPAULMAG.COM FALL 15

The nectarine has an amazing sweetness and tender taste. It sure is one of my favorites Food+styling+photography by Paul Lowe

SWEETPAULMAG.COM | 105

Nectarine Crumb Squares

106 | SWEETPAULMAG.COM FALL 15

Nectarine Jam You can eat this as is on toast—pure heaven—or use as a filling for cakes.

Makes about 1½ cups

6 yellow nectarines 2 white nectarines ¼ cup water ½ lemon, just the juice ½ cup sugar

1. Cut the nectarines in half and remove the pits.

2. Dice them and place in a sauce pan with water, lemon juice, and sugar.

3. Bring to a boil and let it simmer for about 20 minutes or until your jam is thick. Stir once in a while so it does not burn.

4. Cool and spoon into a jar.

Keep in the fridge for 3 weeks.

SWEETPAULMAG.COM | 107

Nectarine & Yogurt Pops A really good and somewhat healthy treat. Perfect on a warm fall day.

Makes 6 pops

4 ripe nectarines 1½ cups plain yogurt 2 tablespoons honey 1. Pit the nectarines and place in a blender and purée.

2. In a bowl mix yogurt and honey.

3. Place some yogurt in ice pop molds, then add some purée, then some yogurt, purée and end with yogurt.

4. Take a bamboo stick and stir a little in each mold.

5. Add the sticks and freeze for about 6 hours before enjoying.

108 | SWEETPAULMAG.COM FALL 15

Easy Nectarine & Blueberry Coffee Cake

SWEETPAULMAG.COM | 109

Nectarine & Ginger Roasted Chicken

110 | SWEETPAULMAG.COM FALL 15

Asiago Burger with Grilled Nectarines Grilling nectarines makes them even sweeter. The taste goes so well with salty asiago cheese.

Serves 4

1 lb ground beef ½ cup+½ cup asiago, grated ¾ teaspoon salt ½ teaspoon pepper 2 tablespoons water 2 nectarines sliced olive oil 4 brioche buns lettuce 1. In a bowl, mix beef, ½ cup cheese, salt, pepper, and water. Don’t over mix it.

2. Form into 4 patties and make a deep thumbprint with your thumb. That will make the burger cook more evenly.

3. Brush burgers and nectarine slices with oil and place in a grill pan or on a grill.

4. Place the buns on the grill as well so they toast.

5. After you flip the burgers, sprinkle with cheese.

6. Once done to your liking, serve the burgers in the buns with lettuce and grilled nectarines.

SWEETPAULMAG.COM | 111

Nectarine Spritzer

112 | SWEETPAULMAG.COM FALL 15

Nectarine Crumb Squares Such a great treat. The sweet jam with nutty topping is small bites of pure delight.

Makes 12 squares

1 cup+¼ cup all purpose flour ½ cup+¼ cup light brown sugar ½ teaspoon salt 1 stick+2 tablespoons salted butter, cold and diced 1 egg yolk ½ teaspoon vanilla extract 1 cup nectarine jam 1 tablespoon slivered almonds 2 tablespoon pecans, chopped 2 tablespoons walnuts, chopped 1. Preheat oven to 380°F. 2. In a bowl, mix 1 cup flour, ½ cup sugar, and salt.

3. Add 1 stick of butter and use a mixer to work it in. The result should be crumbly.

4. Add eggs and vanilla and mix until it forms a ball.

5. Press the dough into a parchment lined 9”x9” baking dish and top with the jam.

6. In a bowl, using your hands, mix ¼ cup flour, ¼ cup sugar, 2 tablespoons butter, and nuts.

7. Crumble the mixture over the jam.

8. Bake for about 35–40 minutes, or until golden.

9. Cool on a wire rack and cut into squares.

Easy Nectarine & Blueberry Coffee Cake This is a super moist coffee cake with an amazing smell of berries and citrus.

Serves 8

2 sticks soft butter 1½ cups sugar

1 teaspoon vanilla extract 4 eggs 1 tablespoon grated lemon zest 3 cups flour 2 teaspoons baking powder pinch of salt ¾ cup blueberries 2 nectarines, sliced

4. Lift up the breast skin gently and fill the cavity with the nectarine mixture.

1. Preheat oven to 350°F.

Nectarine Spritzer A very light cocktail with an amazing fruit flavor.

Makes about 8

2. In a bowl, beat butter and sugar until creamy.

3. Add vanilla and eggs, 1 at a time.

4. Add lemon zest, flour, baking powder, and salt and beat until you have a creamy batter.

5. Spoon into a well-greased round 8” cake tin.

6. Arrange nectarine slices and blueberries on top.

5. Rub the whole chicken with oil, salt, and pepper.

6. Roast for about 1 hour.

Let it rest 10 minutes before cutting it up and serving.

3 ripe nectarines 3 cups water 1 cup sugar vodka seltzer ice cubes sliced nectarines

7. Bake for about 1¼ hours or until a cake

1. Pit the nectarines and dice them.

tester comes out clean.

2. Place in a saucepan with sugar and water.

Cool on a wire rack.

Nectarine & Ginger Roasted Chicken Chicken and fruit go so well together.

Placing a fruit filling under the skin not only makes for great flavor but also makes the skin crispy and the meat tender.

Serves 4

2 nectarines, pitted and diced 1 tablespoon ginger, grated 2 garlic cloves, minced salt and pepper, to taste 1 large organic whole chicken 2 tablespoons olive oil

3. Bring to a boil and let it simmer for 3 minutes.

4. Cool and use an emulation blender to liquefy it.

5. Run though a strainer so you have pure nectarine simple syrup.

6. Place ice in glasses, top with vodka, nectarine syrup, and seltzer.

7. Finish up with nectarine garnish and serve.

1. Preheat oven to 380°F. 2. Place nectarines, ginger, and garlic in a blender and blend until smooth. Season with salt and pepper.

3. Use a pair of scissors to cut open the back of the chicken and spread it out on a baking tray like a butterfly.

SWEETPAULMAG.COM | 113

C O M FY Food+styling by Paul Lowe | Photography by Kristin Gladney

c o o k i n g

It’s getting cold out; we are moving inside and lighting the fire places and candles. Here are some of my fall favorites this year, all served with a nice glass of red wine

Kale & Potato Soup with Sausage & Parmesan

ENJOY! SWEETPAULMAG.COM | 115

Sherry Braised Short Ribs

N

NOTHING SAYS FALL TO ME LIKE BRAISED SHORT RIBS 116 | SWEETPAULMAG.COM FALL 15

Roasted Brussels Sprouts with Pecans & Sausage SWEETPAULMAG.COM | 117

Skillet Bread with Thyme

118 | SWEETPAULMAG.COM FALL 15

Parmesan & Rosemary Popcorn

M

MAKE A LOT BECAUSE THIS GOES FAST SWEETPAULMAG.COM | 119

Spiced Fig & Cranberry Amaretto Cake with Caramel & Coconut

Kale & Potato Soup with Sausage & Parmesan The sausage gives this soup a very hearty and full flavor. If kale is not your favorite you can always exchange it with spinach.

(But kale is very good for you, just saying!)

Serves 4

2 spicy Italian sausages 1 tablespoons olive oil 1 large bunch of kale, trimmed and chopped 2 large potatoes, peeled and diced 1 large yellow onion, peeled and diced 2 cloves garlic, chopped 6 cups chicken or vegetable stock salt and pepper, to taste ½ cup Parmesan, grated 1. Remove the skin from the sausages and coarsely shop the filling.

2. Heat the oil in a pot and sauté the sausage and kale until the sausage is cooked though.

3. Take out about ¾ cup of the mixture and set aside.

4. Add potatoes and onion and sauté until the onion goes soft. Add the garlic and sauté for 1 minute.

5. Add the stock and let the soup simmer until the potatoes are soft. Season with salt and pepper.

6. Use an immersion blender and purée the soup.

7. Pour the soup into bowls and top with the kale/sausage mixture and grated cheese.

Sherry Braised Short Ribs Nothing says fall to me like braised short ribs. They more or less make themselves.

I serve them with mashed rutabaga and a nice green salad.

Serves 4

3 lbs short ribs salt and pepper, to taste 2 tablespoons butter 2 onions, peeled and cut into wedges 2 carrots, sliced 2 whole garlic, tops cut off a few springs of thyme+extra for garnish 120 | SWEETPAULMAG.COM FALL 15

½ cup dry sherry 2 cups beef broth 1. Preheat oven to 360°F. 2. Rub the meat with salt and pepper.

3. Heat the butter in a pan, brown the meat on all sides, and place in an ovenproof dish.

4. Sauté the onion and carrots for a few minutes and add to the meat.

5. Add sherry to the pan and stir it well so you pick up all the flavor. Pour over the meat.

6. Add beef stock, garlic, and thyme.

7. Cover with foil and place in the oven for 3 hours. Lift off the foil now and then to see if it needs more broth in there.

8. After 3 hours, remove the foil and cook for another 15 minutes.

Roasted Brussels Sprouts with Pecans & Sausage I love brussels sprouts. Roasting them with sausage gives them that amazing spicy taste and the pecans gives them an extra crunch.

Serves 4

Skillet Bread with Thyme I love making individual breads for my guests. It’s so fun to bake them in these small cast iron skillets. The skillets are easy to find online or even at flea markets.

Makes 4 breads

1½ tablespoons dry active yeast 2 tablespoons honey 1½ cups warm water 3½ cups all purpose flour 3 tablespoons olive oil oil, for greasing the skillets 1 teaspoon salt 4 teaspoons olive oil flaky sea salt, to taste 2 tablespoons fresh thyme leaves 1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes. If it’s not, the yeast is dead and you have to start over.

2. Add the rest of the water, flour, oil, and salt and mix until you have a smooth dough.

3. Cover the bowl with plastic and let it rise until double in size. This will take about 40 minutes.

2 spicy Italian sausages 1 tablespoon olive oil 1 lb brussels sprouts, cut in half ½ cup pecans salt and pepper, to taste fresh thyme, to taste

4. Heat the oven to 400°F.

1. Preheat oven to 375°F.

7. Bake them golden for about 18–20 minutes.

2. Remove the skin from the sausages and coarsely chop the filling.

3. Heat the oil in an iron skillet and sauté the sausage for a couple of minutes.

4. Add the brussels sprouts and stir them into the sausage grease.

5. Add the pecans and season with salt and pepper. Stir in some fresh thyme.

6. Place the skillet in the oven and roast the brussels sprouts for about 25 minutes. Give the skillet a stir every 5 minutes.

Serve warm with some fresh thyme on top.

5. Divide the dough into 4, place each dough into a well-greased skillet, top with oil, and use your fingers to flatten out the dough.

6. Top with salt and thyme.

Let cool on a wire rack.

Parmesan & Rosemary Popcorn Perfect for movie or game night.

Make a lot because this goes fast.

Serves 4

1 bag microwave popcorn 3 tablespoons butter 1 tablespoon fresh rosemary 1 ⁄3 teaspoon cumin 3 tablespoons grated Parmesan ½ teaspoon flaky sea salt 1. Pop the popcorn as stated on the label.

Place in a large bowl.

2. Melt the butter in a saucepan and add rosemary and cumin.

3. Let the butter simmer for 1 minute and pour it over the popcorn.

4. Add salt and Parmesan and mix well.

Spiced Fig & Cranberry Amaretto Cake with Caramel & Coconut I make this cake every fall. It’s a bit grown-up in its taste of amaretto and spices. The figs make it really moist.

Serves 10

1 lb dried black Mission figs ½ cup dried cranberries 2 cups water ½ cup amaretto 1 teaspoon vanilla extract 2 cups light brown sugar 1 cup vegetable oil 3 large eggs 3 cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cardamom caramel sauce, for serving (you can use store bought) ½ cup toasted unsweetened coconut 1. Preheat oven to 350°F. 2. Place the figs, cranberry, and water in a saucepan and simmer until the figs are tender.

3. Place in a blender with amaretto and vanilla and blend until smooth.

4. Beat together sugar, oil, and eggs until smooth.

5. Add the figs and mix well.

6. Stir in flour, baking powder, and spices.

7. Pour batter into a well-greased and well-floured bundt pan.

8. Bake for about 1 hour, or until firm to the touch.

9. Cool on a wire rack and then turn onto a platter.

Serve with a drizzle of caramel sauce and toasted coconut on top.

SWEETPAULMAG.COM | 121

INTO THE

FOREST

122 | SWEETPAULMAG.COM FALL 15

Now is the time to use all the amazing berries and mushrooms you can find in the forest Food+styling by Marianne Pfeffer Gjengedal | Photography by Aina C Hole

SWEETPAULMAG.COM | 123

Blueberry & Bulgur Salad

124 | SWEETPAULMAG.COM FALL 15

Burgers with Chanterelles & Pickled Onion

SWEETPAULMAG.COM | 125

126 | SWEETPAULMAG.COM FALL 15

Focaccia with Berries & Rosemary

SWEETPAULMAG.COM | 127

Mango & Cranberry Salsa with Salmon

128 | SWEETPAULMAG.COM FALL 15

Gruyère & Spinach Filled Chicken with Chanterelles

SWEETPAULMAG.COM | 129

Blueberry & Bulgur Salad Such a great salad, easy to make and beautiful. Add some grilled chicken for a whole meal.

Serves 4

2 red peppers 1 tablespoon olive oil 2 cups cooked bulgur 5 oz feta cheese, crumbled ½ cup toasted walnuts, chopped 2 tablespoons basil, chopped 1 tablespoon parsley, chopped ¾ cup blueberries 2 tablespoons lemon juice 2 teaspoons balsamic vinegar ½ teaspoon mustard 1 teaspoon honey 2 tablespoons olive oil salt and pepper, to taste 1. Preheat the oven to 420°F. 2. Rub the peppers with oils and place on a roasting pan.

3. Roast them until the skin turns black, take them out, and place in a Ziploc bag.

Let cool.

4. Take them out of the bag and pull the skin off using a small sharp knife.

5. Discard the seeds and cube the flesh.

6. In a large serving, bowl mix bulgur, peppers, cheese, walnuts, basil, parsley, and blueberries.

7. In a small bowl, mix lemon, balsamic, mustard, honey, and oil. Season with salt and pepper.

8. Toss the salad with the dressing.

Burgers with Chanterelles & Pickled Onion What’s better than a good burger? Not much. The pickled onion is a must on every burger from now on.

Serves 4

¼ cup red wine vinegar 3 tablespoons cranberries, fresh or frozen ¼ cup sugar ½ cup water 2 red onions, peeled and sliced 1 lb ground beef ½ teaspoon smoked paprika 1 teaspoon salt 130 | SWEETPAULMAG.COM FALL 15

½ teaspoon pepper 2 tablespoons water ½ lb chanterelles, cut in half 2 tablespoons butter ¾ cup heavy cream 2 tablespoons finely chopped parsley salt and pepper, to taste buns and salad 1. In a saucepan, bring vinegar, cranberries, sugar, and water to a boil.

Add the onion and remove from heat.

2. Mix beef, paprika, salt, pepper, and water in a bowl and form into 4 patties.

3. In a pan, heat the butter and sauté the chanterelles until golden.

4. Add cream and parsley and simmer until thick.

5. Season with salt and pepper.

6. Cook the burgers on a grill or a pan.

Serve the burgers with salad, chanterelles, and pickled red onion.

Focaccia with Berries & Rosemary A mix between bread and cake. Great with cheese and cold cuts.

Serves 8

2¼ teaspoons active dry yeast 1¼ cups warm water 1 tablespoon sugar 1 tablespoon olive oil 4 cups all purpose flour 1 teaspoon salt 2 tablespoons fresh rosemary, finely chopped 10 oz fresh berries (I used blueberries and blackberries) 2 tablespoons sugar 2 tablespoons olive oil 1. In a baking bowl, mix yeast, water, and sugar. Let it sit for 5 minutes.

2. Add oil, flour, salt, and rosemary and mix well until you have a smooth dough.

(If it’s too dry just add a little more water.)

3. Cover with plastic wrap and let it rise until double in size.

4. Place the dough on a baking board with some flour and add ½ the berries. Knead them into the dough.

5. Shape into a bread and place

on a baking tray covered with parchment paper.

6. Let it rise for 30 minutes.

7. Preheat oven to 400°F. 8. Just before you place the bread in the oven, top it with the rest of the berries, sugar, and olive oil.

9. Bake for about 35–40 minutes or until golden.

10. Cool on a wire rack.

Mango & Cranberry Salsa This salsa is amazing, so fresh tasting.

It goes perfect with salmon and chicken.

Serves 4

1 ripe mango, peeled and diced ½ small red onion, finely chopped ½ red chile pepper, finely chopped 2 tablespoons cilantro, chopped ½ cup cranberries, fresh or frozen ½ lime, just the juice 4 tablespoon Greek yogurt 4 tablespoons mayonnaise 1 garlic clove, minced 1 teaspoon lime juice salt and pepper, to taste 4 large whole wheat tortillas 1. Start with the mango salsa. In a bowl, mix mango, red onion, chili, cilantro, cranberries, and lime juice.

2. In a small bowl, mix yogurt, mayo, garlic, and lime. Season with salt and pepper.

3. Grill the tortilla and top with mango salsa and sauce. Add grilled salmon or chicken.

Gruyère & Spinach Filled Chicken with Chanterelles Not only is the filling delicious but it makes the chicken so juicy.

Serves 4

2 oz fresh spinach 5 oz Gruyère cheese, grated

Pavlovas with Berries & Pistachio

salt and pepper, to taste 4 chicken breasts 8 large slices of bacon 20 oz mixed cleaned mushrooms 4 tablespoons olive oil 2 garlic cloves, finely chopped ½ red chile pepper, finely chopped 2 tablespoons parsley, chopped 2 tablespoons butter 1 tablespoon lemon juice 3 tablespoons water 1. Preheat oven to 380°F. 2. Wash the spinach and place it in a pan with a lid.

3. Let it steam until it falls together, drain it, and let cool.

4. Chop the spinach and mix it with the cheese, season with salt and pepper.

5. Use a sharp knife and make a cut in each of the chicken breasts—make sure you don’t go all the way through.

6. Place the cheese mixture in the cut and wrap the bacon around each breast. You can secure with toothpicks.

7. Brown them in a pan until the bacon is nice and golden.

8. Place in an ovenproof dish and roast in the oven for about 10 minutes.

9. Roughly chop the mushrooms and roast them in a pan with oil.

10. Once nice and golden, add garlic, chili, and parsley.

11. Add the butter, lemon juice, and water and mix well.

12.Season with salt and pepper.

Serve the warm mushrooms with the chicken.

1 cup blueberries ¼ cup pistachios 1 tablespoon grated lemon zest 1. Preheat oven to 190° F. 2.Use a mixer and beat egg whites and salt for 1 minute.

3. Add sugar and beat another minute.

4. Add corn starch, vinegar, and vanilla and beat another 30 seconds.

5. Make clouds on 2 baking trays covered with parchment paper.

Pavlovas with Berries & Pistachio Make each person their own pavlova.

It’s like eating a cloud with berries.

Makes 8

6. Make a little bowl shape in the middle of each.

4 large egg whites pinch of salt 1 cup sugar 1 teaspoon corn starch 1 teaspoon white vinegar drop of vanilla extract 1 cup blackberries 2 tablespoons water 2 tablespoons sugar whipped cream 1 cup blackberries

8. Take them out and place on a tray.

7. Bake for 1½ hours, turn off the heat, and leave them in there for another hour.

9. Place blackberries, water, and sugar in a pot and simmer until the sugar has dissolved.

10. Use a emulation blender to blend it all to a smooth sauce. Let cool.

11. Top the pavlovas with whipped cream, sauce, fresh berries, pistachios, and lemon zest.

SWEETPAULMAG.COM | 131

When

Paul met

Julia

Text by Paul Lowe | Recipes+food Julia Turshen | Photography by Alexandra Grablewski

132 | SWEETPAULMAG.COM FALL 15

Sometimes you meet a new person and you’re like:

"I want to be friends with her."

That’s how it was when I met Julia 134 | SWEETPAULMAG.COM FALL 15

A fellow foodie with a smile as big as the universe—what’s not to love!

Julia is a cookbook writer who co-wrote books with both Gwyneth Paltrow and Mario Batali. Her own book, Small Victories, is coming out next year.

I met up with Julia in her amazing Catskills home that she shares with wife Grace and two dogs.

Why is food so important to you?

Food is everything to me. It connects me to my family, both past and present. It's where I feel most creative and inspired, it helps me better understand the environment. It's my driving force and is the way I navigate the world.

I grew up with a grandmother who was a great cook. Who inspired you to start cooking?

I can't ever remember not cooking so it's hard to pinpoint it to a specific person, but I would say my greatest teachers were Julia Child, Lee Bailey and his cookbooks, and the wonderful TV show Great Chefs. My babysitter Jennie, who lived with my family for a decade, was also majorly influential.

What do you always keep in your pantry?

Olive oil, spaghetti, lemons, anchovies, kimchi, Virginia peanuts for snacking (my wife and I always take some home when we visit her parents), and there's always something with chocolate in our house.

Favorite all time dish?

Real deal Jewish chicken soup, preferably the one my Aunt Renee passed down.

What's next for Julia?

I am working on the final steps of my cookbook, Small Victories, which will be out in a year. I'm using a fine tooth comb to make sure nothing is confusing and everything is hopefully exactly what you want to make.

Apple Cider Old Fashioned

Food is everything to me

SWEETPAULMAG.COM | 135

Roasted Pork Tenderloin with Mustard & Maple Syrup

136 | SWEETPAULMAG.COM FALL 15

It connects me to my family, both past and present

Shaved Fennel & Arugula Salad with Toasted Walnuts

SWEETPAULMAG.COM | 137

Scalloped Potatoes Gratin with Cheddar & Horseradish

It's where I feel most creative and inspired, it helps me better understand the environment 138 | SWEETPAULMAG.COM FALL 15

Spiced Apple Upside Down Cake

SWEETPAULMAG.COM | 139

It's my driving force and is the way I navigate the world

Apple Cider Old Fashioned I like a short, strong drink, but feel free to dilute this with extra apple cider, soda water, or ginger beer to make it last a little bit longer. Note that this drink can easily be multiplied to serve more friends (or so everyone can have seconds…).

Serves 4

1 cup apple cider ½ cup bourbon juice of 1 lemon 8 dashes Angostura bitters ice 1 small orange, quartered 4 maraschino cherries

1. Put the apple cider, bourbon, lemon juice, and bitters in a pitcher and stir to combine.

2. Fill 4 highball glasses with ice and evenly divide the drink between them.

3. Squeeze the juice from one orange wedge into one of the glasses (drop it into the drink) and repeat with each drink.

4. Give each cocktail a stir and top each one with a cherry.

Serve immediately.

140 | SWEETPAULMAG.COM FALL 15

Roasted Pork Tenderloin with Mustard & Maple Syrup This delicious, slightly sweet and sticky pork tenderloin could not be simpler to make. If you’d like, you can marinate the pork in the mustard and maple mixture overnight in the refrigerator for added flavor. Just remember to bring it to room temperature before roasting so that it cooks evenly.

Serves 4, generously

1 tablespoon kosher salt 1 teaspoon black pepper, freshly ground 1 teaspoon paprika (sweet, hot, or smoked) 3 tablespoons Dijon mustard 3 tablespoons maple syrup 3 tablespoons extra virgin olive oil 2 1-lb pork tenderloins, at room temperature, patted dry with paper towels 1. Preheat the oven to 425ºF and line a sheet pan with parchment paper.

2. In a small bowl, whisk together the salt, pepper, paprika, mustard, maple syrup, and olive oil.

3. Put the pork tenderloins on the sheet pan and use your hands to rub the mustard mixture evenly over the surface of both pieces of pork.

4. Roast the pork, turning each piece halfway through cooking, until it’s firm to the touch, beautifully browned, and registers 145ºF on a digital thermometer, about 30 minutes.

5. Let the pork rest for at least 10 minutes before transferring to a cutting board and slicing it thickly.

Serve warm and drizzle with any juices that accumulated on the sheet pan.

Shaved Fennel & Arugula Salad with Toasted Walnuts This crunchy, bright salad is the perfect compliment to the rich potatoes and savory pork. Plus, it takes about 5 minutes to make.

Serves 4, generously

1 large fennel bulb, trimmed and shaved paper-thin 4 large handfuls baby arugula 2 tablespoons fresh lemon juice ¼ cup extra virgin olive oil coarse sea salt large handful toasted walnuts, roughly chopped 1. Put the fennel and arugula in a large salad bowl.

2. Drizzle with the lemon juice and olive oil and sprinkle with a generous pinch of salt.

3. Use your hands to gently combine everything.

4. Taste the salad for seasoning and add a bit more lemon or salt if needed.

Scatter the walnuts on top and serve immediately.

Scalloped Potatoes Gratin with Cheddar & Horseradish These potatoes are so rich and comforting. To make them a bit more memorable, I’ve flavored them with spicy horseradish and sharp cheddar cheese.

These are a great side dish all fall and winter long and even make a store-bought rotisserie chicken seem like a grand meal.

Note that you can make these ahead and reheat them in a warm oven.

Serves 4, generously

butter for your pan 1 cup half-and-half 2 teaspoons kosher salt 1 teaspoon black pepper, freshly ground 2 garlic cloves, minced 3 tablespoons prepared horseradish 1 yellow onion, peeled and thinly sliced 1½ lbs russet potatoes (about 3 potatoes), peeled and very thinly sliced 1 cup coarsely grated sharp cheddar cheese 1. Preheat the oven to 350ºF. 2. Butter a 9”x13” baking dish.

3. Put the half-and-half, salt, pepper,

garlic, and horseradish in a large bowl and whisk together.

4. Add the onion, potatoes, and half of the cheese and stir to combine everything really well (your hands are the best tool for this job).

5. Transfer the potato mixture to the prepared baking dish and sprinkle the top with the remaining cheese.

6. Bake the gratin until the potatoes are very tender (test with a paring knife) and the top is gorgeously browned and the whole thing is bubbling, 1½ hours.

Serve immediately.

Spiced Apple Upside Down Cake

3. Discard the wrapper. In a large bowl, stir together 3 tablespoons of the butter with the dark brown sugar and ½ teaspoon of salt.

4. Using your hands, spread the mixture on the bottom of the skillet.

5. Reserve the bowl.

6. Arrange the apple wedges in a single layer on top of the butter mixture. You could do this in concentric circles in you’d like, but I like it slightly more human and haphazard. You might feel like you have too many apples, but keep in mind that they will release water as they cook and shrink so feel free to squeeze them all in there.

This is like a tarte tatin that bumped into a spice cake. It looks like it took all day to make, but it really comes together very easily. It needs nothing except a fork, but a little vanilla ice cream, whipped cream, or crème fraîche never hurt anyone.

Serves 8

7. In the bowl you mixed the butter and sugar in, use a whisk to combine the remaining 8 tablespoons butter with the sugar until smooth.

11 tablespoons butter, at room temperature, reserve the wrapper 3 tablespoons packed dark brown sugar Kosher salt 2 large apples, cored, peeled and cut into thick wedges ¾ cup sugar 2 eggs ½ cup whole milk 1 teaspoon vanilla extract 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground nutmeg pinch of ground cloves 2 cups all purpose flour vanilla ice cream, whipped cream, or crème fraîche for serving (optional)

9. At this point, the mixture might look a little curdled (especially if your milk is cold which will harden the butter), but no worries, this is inevitable.

1. Preheat the oven to 350ºF. 2. Lightly grease the interior edges of an 8” cast-iron skillet with the butter wrapper (don’t worry about the bottom, it will get plenty of butter in a moment).

cooling rack if you have one).

16. Run a dinner knife around the interior edge of the skillet to loosen the cake from the sides. Put a serving dish on top of the pan and put one hand on top of the dish and hold the handle of the skillet with your other hand (it should be cool enough to grab now, if not use a towel). Carefully-but assertively turn the whole thing over to invert the cake onto the serving dish. If any of the brown sugar mixture and/or apples stick to the pan, simply use a knife or a spoon to dislodge it/them and put them back on top of the cake.

Serve warm or at room temperature in wedges with vanilla ice cream, whipped cream, or crème fraîche on each serving if you’d like.

8. Whisk in the eggs until the mixture is smooth and then whisk in the milk and the vanilla.

10. Whisk in ½ teaspoon of salt, the baking powder, cinnamon, ginger, nutmeg, and cloves.

11. Lastly, whisk in the flour until it’s just combined.

12. Use a rubber spatula to scrape the batter over the apples being cautious not to disrupt the apples too much while you do this (you want them to stay on the bottom of the pan and not get mixed into the batter).

13. Put a large piece of aluminum foil on the rack below the one you’re going to bake the cake on to catch any drips.

14. Bake the cake until it’s golden brown and a toothpick inserted in the center (just through the cake, not all the way down to the fruit) comes out clean, about 45 minutes.

15. Let the cake cool in the skillet for 30 minutes (I like to set it on the stovetop so that air can circulate or you can use a

SWEETPAULMAG.COM | 141

142 | SWEETPAULMAG.COM FALL 15

Text+illustrations by Lova Blåvarg | Photography by Susanna Blåvarg

Stockholm has long been considered a center for design and fashion, and Södermalm, the neighborhood where I grew up, was recently named one of the top three coolest neighborhoods in the world by Vogue

This doesn’t come as a surprise when walking the streets of Södermalm. You will be able to spot fashionable, politically active teens, people working in every imaginable creative field, and dads on paternal leave pushing their strollers. Södermalm attracts forward-thinking people when it comes to both gender equality and design. While you should definitely pay a visit to the traditional tourist attractions like Old Town and the Vasa Ship when you visit Stockholm, Södermalm offers an exciting insight into the lives of the creative people actually living here today.

Södermalm is located on a massive hill of an island, which means that you will find wonderful views of the rest of Stockholm. My favorite view of Stockholm can be found in Ivar Los Park. This tiny, almost hidden park is the site of countless picnics in the summer. It’s walled in by a wooden fence, but the gate is unlocked during the day. Make your way through the park and you will find a boardwalk along the hill.

SWEETPAULMAG.COM | 143

Old Town

Sรถdermalm

144 | SWEETPAULMAG.COM FALL 15

This neighborhood is also the place to go if you enjoy shopping for things like design toys or vintage clothing. The area around Mariatorget is one of my favorite places to shop or grab a coffee.

On Hornsgatan, in the midst of traditional nineteenth century Scandinavian buildings, you will find shops like Brandstationen with a great selection of antique furniture and jewelry. Make sure to stop by StikkiNikki or 18 Smaker (18 flavors) for some organic ice cream. The Acne brand is a Swedish success story when it comes to fashion—founded in 1996, they have expanded world-wide and also publish a magazine. At Acne Jr on Hökens Gata you can find beautifully designed wooden toys.

When I think of Stockholm, one of the first things that comes to mind is fika.

While Americans grab a coffee, Swedes go for a fika, which by definition includes something sweet! The concept of fika is very important to Swedes. It’s a meal consisting of a hot drink and a pastry that can be enjoyed any time during the day.

Fika is both a noun and a verb—and while it is possible to fika alone, it should be done gossiping with your friends, or at the very least taking a well-deserved break from work (a so-called fika-pause!). The most traditional fika consists of strong coffee and a cinnamon roll, or the slightly fancier cardamom roll. Cinnamon and cardamom rolls can be found on every street corner in Stockholm, but the very best ones are found at local bakeries, like Petrus on Swedenborgsgatan.

Sweden is one of the top three coffee consumer countries in the world, so getting good coffee is very important. By Mariatorget, Drop Coffee and Johan & Nyström are great places to get the best brew, they usually end up as 1st and 2nd in the national coffee competition each year.

If you’re like me and prefer tea, The Tea Centre of Stockholm is a tiny paradise.

To me, Stockholm is the perfect blend of design, history, beauty, and equality This traditional tea shop has been here since long before I was born, and their special blends are famous across Sweden. The smoky Sir John blend and the flowery Söderblandning remind me of my childhood.

A walk through the allotment gardens in Södermalm gives an insight to why Stockholm is so different from many other cities. There are several areas of allotment gardens (small private gardens with cute wooden cottages) close to Tanto, Eriksdal, and Årstaviken. If you’re lucky enough to own one of these cottages, you can grow vegetables and flowers in the middle of the city and even stay overnight. Another extraordinary thing about Stockholm is that the water is so clean. If you’re here during the summer, go to the small beach at Långholmen and take a swim with a view of the City Hall.

If you’re looking for Swedish minimalism, Asplund design store, close to Östermalmstorg, is the place to go. I asked my dear friend Eva Lilja Löwenhielm, one of Sweden’s most famous designers who works for both Asplund and IKEA, about her work for Asplund. Eva says that when she designs, the main goal is to solve a problem in a way that’s not too convoluted. At the same time she strives to add the small details that make an object out of the

of unusual combinations of materials or colors.

Swedish design is quiet and simple, but with exquisite details, leaving aesthetic space for your own personal style to bloom out, says Eva. Just like the titles of her furniture lines Frame and Kub (cube) suggests, Swedish design strives to frame and highlight the most important personal objects in your home, in a way that is balanced and harmonious. The minimalistic design ensures that even if the furniture is expensive, it will never go out of style.

More art and design can be found in Stockholm’s museums. Saying that I grew up at the Swedish Museum of Modern Art, Moderna Museet, would only be a small exaggeration. I’ve been taking art classes there since I was two years old, and to this day it’s the place I like to go when I have a free Sunday afternoon. The Museum is located on a small island that can be reached by bridge or ferry. Going there by foot, I’m reminded of how beautiful Stockholm is, and why it is sometimes referred to as the Venice of Scandinavia.

At the museum, you’ll want to make sure not to miss Salvador Dalí’s The Enigma of Wilhelm Tell and Robert Rauschenberg’s Monogram. Another museum you might want to check out is Fotografiska Museet—The Museum of Photography.

Opened in 2010, Fotografiska has quickly become one of Stockholm’s most popular museums, exhibiting some of the world’s most famous photographers. It also has a great restaurant.

Although I have lived abroad for a long time, I always feel at home in Stockholm and I love coming here. To me, Stockholm is the perfect blend of design, history, beauty, and equality, and I hope and believe that this is something visitors will notice too.

ordinary, a little surprise in the form

SWEETPAULMAG.COM | 145

Clockwise: Monteliusvägen on Södermalm; Brandstationen; Eva Lilja Löwenhielm, designer at Asplund; ”Kub” by Eva Lilja Löwenhielm

146 | SWEETPAULMAG.COM FALL 15

Clockwise: Christian Quaglia, the owner of the vintage stores Brandstationen and Herr Judit; globes at Brandstationen; Acne Jr.; Brandstationen store front; Monteliusvägen on SÜdermalm

SWEETPAULMAG.COM | 147

Clockwise: Petrus bakery in Sรถdermalm; traditional Swedish fika with cinnamon rolls, cardamon rolls and syltgrottor; Petrus bakery in Sรถdermalm; Byggfabriken

148 | SWEETPAULMAG.COM FALL 15

Petrus Bakery Swedenborgsgatan 4b bageripetrus.se

Rödbroka Toys Hornsgatan 48a rodbroka.se

DesignTorget Design articles Götgatan 31 designtorget.se

Brandstationen Furniture and jewelry Hornsgatan 62 herrjudit.se

The Tea Centre of Stockholm Tea shop Hornsgatan 46 theteacentre.se

Granit Storage, furniture etc.

Götgatan 31 granit.com

Acne Jr Designed toys Hökens Gata 8 acnejr.com

Blås & Knåda Glass and porcelain Hornsgatan 26 blasknada.com

Byggfabriken Lamps, interior details etc.

Högbergsgatan 29 byggfabriken.com

Johan & Nyström Coffee and tea

Moderna Museet Museum of modern art

Swedenborgsgatan 7 johanochnystrom.se

Konsthantverkarna Handicraft Södermalmstorg 4 konsthantverkarna.se

Drop Café Coffee shop Wollmar Yxkullsgatan 10 dropcoffee.com

StikkiNikki Organic ice cream Götgatan 46 and Mariatorget 1C stikkinikki.com

Fotografiska Museet Museum of photography Stadsgårdshamnen 22 fotografiska.eu

Asplund Furniture Sibyllegatan 31 asplund.org

Rival Hotel, bar and coffee shop Mariatorget 3 rival.se

Top: Byggfabriken; Bottom: Drop Coffee

Ivar Los Park Playground and view Bastugatan 26

Kalf & Hansen Nordic organic fast food Mariatorget 2 kalfochhansen.se

Marie Laveau Bar Hornsgatan 66 marielaveau.se Falafelbaren Falafel Hornsgatan 39 falafelbaren.se 18 Smaker Ice cream Hornsgatan 64 18smaker.se Folckers Ribbons and tassels Hornsgatan 52 folckers.se

Skeppsholmen modernamuseet.se

Bookbinders Notebooks etc.

Sankt Paulsgatan 1 bookbindersdesign.com/en Fabrique Bakery Rosenlundsgatan 28 and Götgatan 24 fabrique.se Filippa K Clothing Götgatan 23 filippa-k.com/se Ordning & Reda Notebooks and calendars Götgatan 32 ordning-reda.com

SWEETPAULMAG.COM | 149

Pantry confessions Left: The Cousins, Anthony Carrino and John Colaneri

Last purchase?

Messenger bag from Timbuk2.

Favorite restaurant?

Carrino Provisions in Jersey City.

Cookbook you can’t

We asked The Cousins, stars of HGTV's America’s Most Desperate Kitchens, about some of their favorite things in and out of the kitchen Anthony Carrino: Where do you live?

Jersey City, New Jersey.

Favorite color?

My job is to use color correctly for different situations… so that’s a tough one! I like a subtle gray. I prefer to have a stark shell and use color within the space.

Necessary luxury?

With the amount of travel I do, noise-cancelling headphones are a must! I have the wireless Beats, and it is like I am in my own world once they go on.

Favorite song?

Mary Jane’s Last Dance

by Tom Petty or Going to California by Led Zeppelin.

150 | SWEETPAULMAG.COM FALL 15

live without?

I don’t flip through many cookbooks as there’s so many recipes on the internet these days. I did recently get a Vitamix, and my girlfriend and I have loved the recipe book they sent with it. She made an incredible gazpacho last night.

Ultimate vacation destination?

Somewhere I have never been.

chocolate are out then I am eating them! Anything with dark chocolate and I am game.

Favorite flower?

I do not have a favorite flower, but I love succulents. I have them all over my home. They are so unique and the best part is they don’t need much maintenance.

Favorite restaurant?

I am going to have to say our restaurants in Jersey City are my favorite: Carrino Provisions and Talde. I guess I am just a little biased!

Cookbook you can’t live without?

I got it while on my honeymoon in Ravello it is called Mamma Agata Simple and Genuine.

My wife and I took a private cooking class with her at her home in Ravello and it was out of this world!

Perfect meal?

This is pretty much the most impossible question ever for me!

John Colaneri: Where do you live?

I live in Ramsey, New Jersey.

What inspires you?

My family and my work. My wife and daughter mean the world to me and everything I do is for them. I truly love my job—I am able to help people around the country by building and designing beautiful projects within their home.

Guilty pleasure?

I don’t have a big sweet tooth, but if nuts dipped in dark

Ultimate vacation destination?

It is by far the Amalfi Coast.

It was the most amazing vacation I have ever taken and I cannot wait to go back.

Film idol?

Top Gun started it and I have always loved watching Tom Cruise.

se

Se

r e at e t h i s f to c or yo

ur

e

w ho

© 2015 The Caldrea Company. All Rights Reserved.

l f.

We make Mrs. Meyer’s Clean Day

to INSPIRE the BEAUT Y and

JOY o f HOMEMAKING.

Check out more DIY ideas from Paul Lowe of Sweet Paul Magazine.

MRSME YERS.COM